Cherry cake

Name: Cherry cake
Ingredients: 3 eggs; a pinch of salt; 1 and 1/2 cups of sugar; 1 and 1/2 cups of oil; 1 and 1/2 cups of milk; grated orange peel; 3 cups of flour; 1 packet of baking powder; 500g of cherries; 4-5 tablespoons of sugar.

Dessert - Cherry cake by Livia J. - Recipia

When I have fresh sour cherries, this cake is one of the first recipes that comes to mind. It is made from simple ingredients, and the fruits are placed directly on the dough, without complicated preparation. Additionally, the syrup left by the cherries is not discarded but boiled with a little sugar and poured over the warm cake. The result is a soft dessert with a fruity flavor and a slightly syrupy texture. Quick info Preparation time: not specified in the original recipe Baking time: approximately 35-40 minutes Total time: preparation time is not specified; add 35-40 minutes for baking, plus cooling time Servings: not specified; the cake is portioned directly in the tray Difficulty: easy Recipe type: homemade cake with sour cherries, suitable for fruit season Ingredients For the dough 3 eggs 1 pinch of salt 1 and a half cups of sugar 1 and a half cups of oil 1 and a half cups of milk Grated zest of one orange 3 cups of flour 1 packet of baking powder For the fruits and syrup 500 g sour cherries 4-5 tablespoons of sugar Preparation method 1. Prepare the cherries Wash the cherries and remove the pits. Place them in a bowl, add the 4-5 tablespoons of sugar, and mix gently. Let them sit for a few minutes until they start to release syrup. After this time, move the cherries to a strainer and let them drain. Keep the syrup in a separate container, as it will be used at the end. 2. Prepare the mixture Put the eggs in a bowl and beat them well with the pinch of salt. Add the sugar and mix until the mixture becomes creamy. Gradually pour in the oil while continuing to mix. Then add the milk and the grated orange zest. 3. Incorporate the flour In a separate bowl, mix the flour with the baking powder. Gradually add the dry mixture to the liquid mixture and gently combine. There is no need to overmix once the flour is incorporated. The mixture should be uniform, without dry spots. 4. Add the cherries and bake the cake Pour the dough into a baking tray lined with parchment paper. Arrange the drained cherries on top, distributing them as evenly as possible. The oven should be preheated to 180 degrees Celsius. Bake the cake for approximately 35-40 minutes. At the end, check the cake with a toothpick. If it comes out clean, without raw dough, the tray can be removed from the oven. If needed, leave it a little longer and check again. 5. Prepare the syrup Put the syrup drained from the cherries in a pot and boil it with the sugar for a few minutes. The amount of syrup depends on how much liquid the cherries released. It is important to boil it briefly just to dissolve the sugar and combine the flavors. 6. Soak the cake Remove the cake from the oven and let it cool slightly until it is warm, not hot. Portion it directly in the tray, then pour the syrup over the pieces. Let the cake cool before serving. As it rests, the syrup distributes better into the dough. Why I make this recipe often I love it because it makes good use of seasonal cherries and does not require a separate cream or decoration. The dough is prepared in one bowl, and the fruits are added directly on top. The cherry syrup adds extra flavor and helps the cake stay pleasant after cooling. It is also a flexible recipe. Instead of sour cherries, other fruits can be used, as mentioned in the original recipe. However, the fruits should be drained if they are very juicy, so the dough does not receive too much liquid. Tips Remove the pits before adding the cherries to the sugar. This way, the fruits can be used immediately, and there is no need to handle them again after they start releasing syrup. Let the cherries drain sufficiently before placing them on the dough. Excess liquid can enter the mixture and change the texture of the cake. Add the oil gradually, not all at once. This way, the mixture combines more easily. Flour with baking powder should be incorporated gently, without excessive mixing. Stop when there are no traces of flour left. Do not pour syrup over the cold cake. In the original recipe, the cake is portioned while it is still warm, and then soaked. The toothpick test is the most reliable indicator for baking, as the time may vary depending on the oven and the tray used. Substitutions Sour cherries can be replaced with any kind of fruit, according to the original recipe. If the fruits are very juicy, it is helpful to let them drain before placing them on the dough. The orange zest can be omitted if you do not have oranges on hand, but in the basic recipe, it is used for flavor. Variations You can prepare the same cake with different fruits, keeping the dough and method of preparation. The amount mentioned in the recipe for fruits is 500 g, and they are placed on top of the mixture after being drained. If you use other fruits, the syrup may be different in volume or may be almost completely absent. In this case, the steps that fit the chosen fruit are retained. For sour cherries, the syrup is boiled with sugar and poured over the warm cake. Serving ideas The cake is served after it has cooled and absorbed the syrup. It can be portioned directly in the tray, into square or rectangular pieces. It is suitable as a simple dessert, without additional toppings. The flavor of sour cherries and the aroma of orange are sufficient, especially when the cake is well cooled. Frequently asked questions Can frozen sour cherries be used? The recipe is written for sour cherries that are washed and pitted, but other fruits can also be used. If you choose frozen sour cherries, they must be well drained before being placed on the dough to avoid excess liquid. Why should the cherry syrup be kept? The syrup is used at the end to soak the cake. It is boiled for a few minutes together with the sugar and poured over the warm, already portioned cake. How can I tell if the cake is baked? After about 35-40 minutes at 180 degrees, check the dough with a toothpick. If the toothpick comes out clean, the cake is ready. If it has raw dough on it, it needs to be left in the oven longer. Can I use other fruits? Yes. The recipe specifies that any kind of fruit can be used. It is good for very juicy fruits to be drained before being placed on the mixture. When is the syrup added? The syrup is poured over the cake when it is still warm. Before that, the cake is portioned directly in the tray so that the syrup can penetrate more easily between the pieces. Nutritional values The values are approximate and depend on the measuring cup used, the exact amount of syrup absorbed, and the number of pieces the cake is cut into. For the entire cake, the estimate is approximately 5,800-6,300 kcal, 850-950 g carbohydrates, 300-340 g fats, and 60-70 g proteins. Reported approximately per 100 g, the cake may have around: 325-340 kcal 50-55 g carbohydrates 17-19 g fats 3-4 g proteins These values do not replace an exact nutritional calculation. Differences arise especially from the type of cup used for measuring oil, milk, sugar, and flour. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. Because it contains fruits and syrup, it is better to consume it within a reasonable time without being left uncovered. The cake is usually served cold or at room temperature, and reheating is not necessary. If stored in the refrigerator, let it sit at room temperature for a while before serving so that the dough is not cold and too firm.

Cherry cake

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