Round cherry cake with lemon glaze

Name: Round cherry cake with lemon glaze
Ingredients: 5 eggs; 200 g sugar; 1/8 teaspoon salt; 45 ml lemon juice; 1 teaspoon rum extract; 50 g butter; 125 g flour; 1 teaspoon baking soda; 50 g pitted cherries (optional); 1 tablespoon sugar; 15 ml lemon juice

Dessert - Round cherry cake with lemon glaze by Roxelana F. - Recipia

Round cherry cake with lemon glaze is a cherry cake baked in a 24 cm round pan and topped with lemon glaze. Eggs beaten with sugar, butter and a little rum give it a tender crumb with a citrusy flavour, and you can taste the cherries in every slice. I slice it and eat it plain, with my morning coffee. Preparation: 20 minutes. Cooking: 45 minutes. Total time: 65 minutes. Servings: 8. Approximately 260 kcal and 6 g protein per serving.

Ingredients

5 eggs
200 g sugar
1/8 teaspoon salt
45 ml lemon juice
1 teaspoon rum extract
50 g butter
125 g flour
1 teaspoon baking soda
50 g pitted cherries (optional)
1 tablespoon sugar
15 ml lemon juice

Preparation

1. Separate the eggs. Beat the egg whites with the salt and sugar until stiff, then mix in the yolks one at a time. 2. Add the lemon juice and rum extract and mix briefly, then stir in the melted, cooled butter. 3. Sift the flour with the baking soda and mix them into the batter until you can no longer see any dry flour. 4. Line a 24 cm round pan with baking paper. Pour in the batter, then scatter over the pitted cherries, cut into small pieces. 5. Bake at 180°C for 45 minutes, until golden and a toothpick comes out clean. 6. Mix the sugar for the glaze with the lemon juice and spread the glaze over the cake.

Notes

Keep it covered in the fridge for up to 3 days; take the slices out a little before serving so the butter in the crumb isn't too cold. Choose firm cherries, and if using frozen ones, thaw and drain them well before cutting; if they're still very juicy, pat them dry with paper towel. Very ripe cherries crush easily, so cut them with a small, sharp knife. You can bake it a few hours before coffee, then slice it once the glaze is no longer sticky. You can leave out the cherries, and serve the cake soaked in syrup or with cream or whipped cream. It contains gluten, dairy and eggs. When serving it with whipped cream, I also like to have it with black tea.