Cherry cake

Name: Cherry cake - Rada A.
Ingredients: 5 eggs; 10 tablespoons sugar; 5 tablespoons oil; 10 tablespoons milk; 14 tablespoons flour; 1 baking powder; 2 teaspoons vanilla extract; 500 g cherries; a pinch of salt

Dessert - Cherry cake by Rada A. - Recipia

Cherry cake is perfect for days when you find fresh cherries and want to use them in a simple dessert. The batter is made from common ingredients, and the cherries are placed directly on top before baking. It's important for the eggs to be at room temperature and for the egg whites to be gently folded in to keep the cake fluffy. Quick Info Preparation time: not specified in the original recipe Baking time: 30-35 minutes Total time: preparation time not specified; baking takes 30-35 minutes Servings: number not specified; the cake is cut into pieces after cooling Difficulty: easy Recipe type: homemade fruit cake Baking pan used: 24 x 37 cm Ingredients 5 eggs, at room temperature 10 tablespoons of sugar 5 tablespoons of oil 10 tablespoons of milk 14 tablespoons of flour 1 teaspoon of baking powder 2 teaspoons of vanilla extract 500 g of cherries 1 pinch of salt Margarine is used for greasing the pan, which is then lined with parchment paper. Instructions 1. Prepare the cherries Wash the cherries, remove the stems, and pit them. Set them aside while you prepare the batter. It's best to have them prepped so that the batter can be poured into the pan and topped with fruit immediately. 2. Separate the eggs The eggs should be at room temperature. Separate the egg whites from the yolks, being careful not to let any yolk get into the whites. Beat the egg whites with a pinch of salt until frothy. 3. Prepare the yolk mixture Place the yolks in a bowl and mix them with the sugar until their volume increases. When the mixture becomes lighter in color and more airy, add the oil, then the milk. Incorporate them one at a time, mixing after each addition. 4. Add the flour Mix the flour with the baking powder. Gradually add this mixture to the yolk mixture, continuing to combine. Add the vanilla extract as well. 5. Fold in the egg whites Add the beaten egg whites to the mixture and gently fold them in with a spatula, moving from the bottom up. Do not mix vigorously, as the egg whites need to retain as much air as possible from beating. This helps achieve the cake's fluffy texture. 6. Prepare the baking pan Grease the 24 x 37 cm pan with margarine and line it with parchment paper. Pour the batter into the pan and level it out into an even layer. 7. Add the cherries Place the pitted cherries on top of the batter, distributing them evenly across the surface. There's no need to incorporate them into the batter. 8. Bake the cake Place the pan in the preheated oven at an appropriate temperature and bake the cake for 30-35 minutes, until it is beautifully golden brown. The original recipe does not specify the exact oven temperature, so this should be adjusted based on the oven used. 9. Let the cake cool When done, remove the pan from the oven and allow the cake to cool. After that, you can cut and serve it. Why I make this recipe often I love this cake because the batter is prepared without complicated steps, and the cherries are simply placed on top. It's a practical option when you have fresh fruit and want to use it in a baked dessert without preparing a separate cream or syrup. The quantities are easy to follow, and the pan is large enough to yield a cake that can be cut into several pieces. For a good result, I pay special attention to the egg whites: if they are gently incorporated, the batter remains airy. Tips Eggs at room temperature mix more easily and incorporate better into the mixture. Separate the eggs carefully. If any yolk gets into the whites, they may be harder to beat. Beat the egg whites until frothy and incorporate them with broad, gentle movements from the bottom up. Do not use a mixer at this stage. Add the flour gradually after mixing it with the baking powder. This way, the mixture combines more easily. The cherries must be pitted before being placed on the batter. After washing, you can let them drain to avoid adding excess water to the pan. Do not open the oven too often during baking. The cake needs the indicated 30-35 minutes to brown and bake evenly. The time may vary depending on the oven. The recipe indicates a beautifully browned cake as a reference. Substitutions The recipe is based on the listed ingredients and does not specify exact substitutions. Milk, oil, flour, sugar, and eggs form the base of the batter, and changing them may alter the final texture. No other fruit is specified in the original recipe instead of cherries. If you choose to use something else, it will no longer be the same recipe, and the quantity and baking time may require adjustments. Variations A simple variation is to use more or fewer cherries on top, depending on how densely you want them distributed on the cake. The basic recipe uses 500 g of cherries. You can concentrate the cherries in certain areas or distribute them as evenly as possible. It's important that the fruit is pitted and placed on the batter before baking. No additional ingredients are needed to prepare this variation. Vanilla extract is the only ingredient used for flavor. Serving ideas The cake should cool before being cut. It can be served plain, in pieces suitable for dessert or a snack. It's easier to portion after it has cooled, as the batter has time to set. The cherries remain visible on the surface, and each piece can be cut to include fruit. Frequently asked questions Can I use cold eggs for this cake? The recipe recommends eggs at room temperature. They are better suited for achieving a well-aerated mixture, especially when the egg whites are beaten separately and then folded into the batter. Do I need to remove the pits from the cherries? Yes. The cherries should be washed, stems removed, and pitted before being placed on the batter. The recipe calls for 500 g of pitted cherries. At what temperature should the cake be baked? The source indicates a preheated oven at an appropriate temperature but does not provide an exact value. Therefore, the temperature cannot be precisely determined based on the original recipe. The indicated time is 30-35 minutes, until the cake is browned. Can I mix the egg whites with a mixer? Egg whites should be folded in with a spatula, gently mixing from the bottom up. This step should not be done vigorously, as it can cause the air to escape from the beaten egg whites. How can I tell when the cake is done? It is done when it is beautifully browned, after approximately 30-35 minutes of baking. Since ovens may bake differently, the appearance of the cake remains the reference mentioned in the original recipe. Nutritional values The values below are estimates and are calculated for the entire cake, based on the indicated quantities. They may vary depending on the size of the eggs, type of milk, exact amount in a tablespoon, and how much margarine is used for the pan. For the entire cake: Calories: approximately 2,400-2,600 kcal Protein: approximately 50-55 g Carbohydrates: approximately 320-340 g Fats: approximately 95-105 g If the cake is cut into 10 pieces, one piece would have approximately: 240-260 kcal 5-6 g protein 32-34 g carbohydrates 9-11 g fat These values are indicative and do not represent an exact nutritional analysis. The carbohydrate content comes mainly from sugar, flour, and cherries, while the fats come from oil, eggs, and margarine used to prepare the pan. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. It can be served cold or at room temperature. Since the recipe does not include cream or perishable filling, the cake is suitable for storage for a few days if kept covered and in a cool place. For longer storage, it is safer to keep it in the refrigerator, where it can firm up slightly. Reheating is not necessary. If you prefer it not to be cold, leave a piece at room temperature before serving. Reheating is not mentioned in the original recipe and may change the texture of the batter, especially if done for too long.

Cherry cake

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