Fluffy cherry cake

Name: Fluffy cherry cake - Marcela N.
Ingredients: 5 eggs (I used free; range) 150 g sugar 10 tablespoons oil 150 g flour 1 packet baking powder 1 packet vanilla sugar 1 teaspoon rum essence grated zest from 1/2 lemon 200 g pitted cherries

Dessert - Fluffy cherry cake by Marcela N. - Recipia

The fluffy cherry cake is made from a simple batter consisting of eggs, sugar, oil, and flour. The cherries are placed on top of the batter before baking, after being well-drained to avoid excess liquid in the cake. I used a square pan of about 24 cm, and the baking time is around 30-35 minutes at a low temperature. It's important to beat the egg whites well and to carefully incorporate the flour so that the batter remains airy. Quick info Preparation time: not specified in the original recipe Baking time: approximately 30-35 minutes Total time: preparation time is not specified; add it to the 30-35 minutes of baking Servings: number not specified Difficulty: easy Recipe type: homemade fruit cake Pan used: square pan of approximately 24 cm Ingredients 5 eggs, preferably at room temperature; the original recipe used free-range eggs 150 g sugar 10 tablespoons oil 150 g flour 1 packet baking powder 1 packet vanilla sugar 1 teaspoon rum essence Zest of 1/2 lemon 200 g pitted cherries, well-drained Instructions 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them with a pinch of salt until they form a foam. 2. Gradually add the sugar while mixing. Continue mixing until you obtain a stiff meringue that holds its shape. 3. Add the egg yolks and oil to the beaten egg whites. Incorporate them one at a time, spoon by spoon, mixing gently on low speed until all the oil is incorporated. 4. Mix the flour with the baking powder and sift them twice. Sifting helps achieve a more uniform batter and removes any lumps. 5. Add the flour in 2-3 batches over the egg mixture. Fold it in gently with a spatula, mixing from the bottom up. Avoid vigorous mixing, as it can deflate the egg whites, making the batter less airy. 6. Finally, add the vanilla sugar, rum essence, and lemon zest. Mix briefly, just enough to distribute the flavors throughout the batter. 7. Pour the batter into a square pan of approximately 24 cm lined with parchment paper. Level the surface with a spatula. 8. Scatter the cherries evenly over the batter. It’s important that they are well-drained beforehand to avoid adding too much juice to the mixture. 9. Place the pan in the preheated oven at a low temperature. Bake the cake for about 30-35 minutes. 10. Check the cake with a toothpick. If it comes out clean without any batter sticking to it, the cake is done. If there are traces of batter, it needs a little more time in the oven, so check again. Why I make this recipe often This is a simple cake with common ingredients and an easy-to-follow preparation method. The batter comes together quickly, and the cherries provide a tart flavor that balances the sweetness. I also like that the recipe doesn’t require a separate preparation for the fruit or a cream. Everything goes into the pan, and the key is to beat the egg whites well and incorporate the flour carefully. The cake is perfect when you have pitted cherries on hand and want a baked dessert with no complicated steps. The 24 cm pan ensures that the batter has the right thickness for the cherries to remain visible on top. Tips Make sure to drain the cherries well before placing them on the batter. Excess juice can overly moisten the areas around the fruit. Do not add all the sugar at once to the egg whites. In this recipe, the sugar is added gradually, and the egg whites are beaten until a stiff meringue forms. After adding the flour, stop using the mixer and switch to a spatula. Fold gently from the top down to retain as much air as possible in the mixture. The flour and baking powder should be mixed before sifting. In the original recipe, the flour was sifted twice. Preheat the oven before placing the pan inside. Baking is done at a low temperature, and the approximate time is 30-35 minutes. The toothpick test is the final check. Baking time may vary depending on the oven, so don’t rely solely on the indicated minutes. Substitutions The original recipe does not include substitutions for the ingredients used. To maintain the proportions and texture of the cake, it’s best to stick to the quantities of eggs, sugar, oil, and flour. If you use other fruits instead of cherries, they will not be an exact substitute for this recipe and may have a different water content. For this cake, the cherries must be pitted and well-drained. Variations The version presented is the one with cherries, flavored with vanilla sugar, rum essence, and lemon zest. No other additions are specified in the base recipe. You can maintain the same preparation structure when making the cake with other fruits, but the result may differ depending on how much liquid they contain. For the exact recipe, use the 200 g of pitted cherries mentioned in the ingredients list. Serving suggestions The cake can be served after it has cooled and can be cut into squares, depending on the desired size. The cherries are already distributed over the top, so each piece can have fruit on top. No additional preparation is needed for serving. The flavors of rum, lemon zest, and cherries provide enough taste to the cake. Frequently asked questions Why do the cherries need to be well-drained? Cherries release juice, and if they are placed wet on the batter, they can overly moisten the surrounding areas. In this recipe, the fruit is drained well before being placed on the batter. Can I use cherries with pits? No. This recipe requires 200 g of pitted cherries. If the fruit is not already pitted, the pits must be removed before adding them to the batter. How long does the cake bake? The cake bakes for approximately 30-35 minutes in the preheated oven at a low temperature. The exact duration depends on the oven. Check the cake with a toothpick before stopping the baking. How do I incorporate the flour without deflating the egg whites? The flour is added in 2-3 batches and folded in gently with a spatula from the top down. After adding the flour, there is no need for vigorous mixing. What pan should be used? The original recipe called for a square pan of approximately 24 cm, lined with parchment paper. Nutritional values The values below are estimates and are calculated for the entire cake based on the mentioned ingredients. They do not include an exact breakdown per serving, as the recipe does not specify the number of pieces. For the entire cake: Calories: approximately 2,800-2,900 kcal Protein: approximately 45-50 g Carbohydrates: approximately 280-295 g Fats: approximately 155-165 g If the cake is cut into 10 equal pieces, each piece would have approximately 280-290 kcal, 4-5 g of protein, 28-30 g of carbohydrates, and 15-17 g of fats. These values are approximate and may vary depending on the size of the eggs, the exact amount of oil in a tablespoon, and the size of the portions. Storage and reheating The original recipe does not specify an exact storage time. After cooling, the cake should be covered to prevent it from drying out. Since it contains cherries and an egg-based batter, it’s better to store it in a cool place or in the refrigerator, especially if not consumed on the same day. The cake can be served cold or at room temperature. Reheating is not necessary, and the recipe does not include a special step for this.

Fluffy cherry cake

Tags

Categories