Cherry Cake

Name: Cherry Cake - Lelia C.
Ingredients: 600 g of flour; 300 g of sugar; baking powder; 1 cup of oil; 2 cups of milk; 2 eggs; 300 g of cherries

Dessert - Cherry Cake by Lelia C. - Recipia

The cherry cake is prepared from a simple dough made of flour, milk, eggs, and oil. The ingredients are mixed separately at first, then combined into a single composition that is poured into a tray. The cherries are placed on top, side by side, before baking. It is an easy recipe to make, suitable when you have cherries on hand and want a dessert without complicated steps. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Total time: preparation time plus approximately 40 minutes of baking Servings: number not specified; depends on the size of the pieces Difficulty: easy Recipe type: homemade cherry cake Ingredients 600 g flour 300 g sugar Baking powder, amount not specified in the original recipe 1 small cup of oil 2 cups of milk 2 eggs 300 g cherries For the tray: Butter, for greasing Flour, for dusting Preparation method 1. In a large bowl, mix the flour with the sugar and baking powder. It is good to homogenize them before adding the liquid ingredients so that the baking powder distributes as evenly as possible in the dough. 2. In another bowl, put the oil, milk, and eggs. Beat them together until the mixture becomes uniform. 3. Pour the liquid composition over the dry ingredients. Mix until the two compositions homogenize and you obtain a uniform dough. 4. Grease the tray with butter, then dust it with flour. This step helps the cake to come off more easily after baking. 5. Pour the dough into the prepared tray and level it gently, if necessary. 6. Place the cherries on top of the dough, side by side. The recipe does not specify whether to use cherries with pits or without, so this detail remains up to you, depending on how you usually prepare them. 7. Put the tray in the oven and bake the cake at a moderate heat for about 40 minutes. 8. Finally, take the cake out of the oven and let it cool before cutting. The dough is easier to cut once it is no longer hot. Why I make the recipe often It is a simple cake, with common ingredients and without a cream or a separate layer. The dough is prepared quickly, and the cherries are placed directly on top, which greatly shortens the working time. The recipe is especially useful during cherry season when you want to use them in a baked dessert without preparing a complicated composition. The amount of 300 g of cherries is enough for the fruits to be present in every area of the cake if they are placed as evenly as possible. Depending on the tray and the size of the pieces, it can be served simply, cut into squares or slices. Tips Mix the dry ingredients well before adding the milk, oil, and eggs. This way, the baking powder does not remain concentrated in one part of the dough. When pouring the liquids over the flour, homogenize the composition without leaving dry areas. There is no need to complicate the process; the recipe requires only a well-mixed and uniform dough. Respect the appropriate heat and baking time mentioned in the recipe. Ovens can bake differently, and if the cake is not done after 40 minutes, it may need a little extra time. Since the original recipe does not provide an additional test for checking the dough, watch the overall appearance of the cake and the baking of the dough. Let the tray cool before cutting the cake. If it is portioned immediately after being taken out of the oven, the dough may be harder to handle. Substitutions The original recipe uses flour, sugar, oil, milk, eggs, and cherries. No precise substitutions for these ingredients are indicated, and changing them may alter the texture or consistency of the dough. Since the recipe mentions a cup of oil and two cups of milk, it is important to use the same measure for both ingredients. Do not change the proportion of liquids without also adjusting the amount of flour. Variations The simplest variation is using cherries prepared differently, according to preference. The recipe remains the same, and the fruits are placed on top of the dough before baking. You can keep the cherries distributed side by side, as specified in the recipe, so that the fruits are as evenly spread across the surface of the cake as possible. There is no need to mix them into the dough, as the original method requires placing them on top at the end. Serving ideas The cake can be served plain after it has cooled. For easy serving, cut the dough into equal pieces directly in the tray or after turning it out, if it comes off easily. It is suitable both as a dessert and as a snack. The cherries on top give each piece a fruity touch, while the dough remains the base of the recipe. Frequently Asked Questions How long does the cherry cake bake? The time indicated in the recipe is approximately 40 minutes at moderate heat. The exact time may vary depending on the oven and the tray used, as the size of the tray is not specified. Are the cherries placed in the dough or on top? In this recipe, the cherries are placed on top of the dough, side by side, after the composition has been poured into the tray. They are not mixed in beforehand. What amount of baking powder is used? The source mentions baking powder among the ingredients, but does not specify the amount. To keep the recipe true, an exact measurement that does not appear in the original version cannot be indicated. Can I use another tray? The size and shape of the tray are not mentioned. You can use a suitable tray for the amount of dough, but the thickness of the cake and the baking time may differ. A larger tray will spread the dough over a wider surface, while a smaller one will make it thicker. Why is the tray greased and dusted with flour? Butter and flour form a layer that helps the cake not to stick to the tray. This is a step included in the original recipe and must be done before pouring the composition. Nutritional values Nutritional values are estimated and cannot be precisely calculated, as the recipe does not specify the amount of baking powder, the exact volume of the cups, and the number of servings. Additionally, the amount of butter used for the tray is not specified. For the entire cake, made with approximately 100-125 ml of oil and 400-500 ml of milk, the estimate would be around 4,700-5,500 kcal. If the cake is divided into 12 pieces, a serving may have approximately 390-460 kcal, depending on the actual amount of oil and milk used. Approximately, for one piece: Proteins: about 7-9 g Carbohydrates: about 65-75 g Fats: about 14-19 g Fiber: about 2-3 g These values are indicative and do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. It is preferable to keep it in a cool place and consume it within a short time, especially since it contains fresh fruits and milk. The cake can be consumed at room temperature. If you want to serve it warm, heat only the desired piece for a short time, just enough to warm it slightly. The recipe does not indicate a specific time or method for reheating, so it is better to avoid heating the entire tray.

Cherry Cake

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