To prepare a delicious cherry and walnut cake, we start by mixing the eggs with sugar and vanilla sugar. Use an electric mixer or a whisk to achieve a thick, whitish, and fluffy cream. It is important to obtain an airy texture, as this will contribute to the final consistency of the cake. Once the mixture is homogeneous, gradually add the oil, continuously mixing to incorporate it well. Then, add a tablespoon of warm milk at a time, making sure to mix well after each addition. This step will help achieve a creamy and delicious composition.
After you have integrated all the liquid ingredients, it is time to add the flour. Sifting the flour together with the baking powder is essential to avoid lumps and to achieve a fine texture. Use a spatula to gently fold the flour into the mixture, being careful not to overmix. The dough should be thicker than pancake batter but fluid enough to flow easily.
Prepare a large baking tray measuring 30x35 cm, covering both the bottom and the sides with baking paper. This will facilitate the removal of the cake after baking. Pour the prepared dough into the tray and smooth the surface. Then, add the drained cherries and sprinkle the walnut quarters on top. If you are using canned cherries, there is no need to dust them with flour, just drain them well.
Preheat the oven for 15 minutes before placing the tray inside. Bake the cake at a low temperature of 175 degrees for 35-40 minutes. Test the cake with a toothpick; if it comes out clean, the cake is ready. After removing the tray from the oven, let the cake cool for 5 minutes, then, using the baking paper, transfer the cake to a rack to cool completely. Finally, dust the cake with vanilla powdered sugar for an elegant appearance and sweet taste, and enjoy this delicacy with your loved ones. This cherry and walnut cake will surely become a staple recipe in your culinary repertoire!
After you have integrated all the liquid ingredients, it is time to add the flour. Sifting the flour together with the baking powder is essential to avoid lumps and to achieve a fine texture. Use a spatula to gently fold the flour into the mixture, being careful not to overmix. The dough should be thicker than pancake batter but fluid enough to flow easily.
Prepare a large baking tray measuring 30x35 cm, covering both the bottom and the sides with baking paper. This will facilitate the removal of the cake after baking. Pour the prepared dough into the tray and smooth the surface. Then, add the drained cherries and sprinkle the walnut quarters on top. If you are using canned cherries, there is no need to dust them with flour, just drain them well.
Preheat the oven for 15 minutes before placing the tray inside. Bake the cake at a low temperature of 175 degrees for 35-40 minutes. Test the cake with a toothpick; if it comes out clean, the cake is ready. After removing the tray from the oven, let the cake cool for 5 minutes, then, using the baking paper, transfer the cake to a rack to cool completely. Finally, dust the cake with vanilla powdered sugar for an elegant appearance and sweet taste, and enjoy this delicacy with your loved ones. This cherry and walnut cake will surely become a staple recipe in your culinary repertoire!
Ingredients
-4 eggs -15 tablespoons of flour with baking powder or regular flour + 1 packet of baking powder of 10 g -12 tablespoons of sugar -2 packets of vanilla sugar -9 tablespoons of sunflower oil -15 tablespoons up to 240-250ml warm milk -1 packet of baking powder of 10 g -approximately 700-800 g pitted cherries (pineapple, apricots, peaches, etc.) -quarters of walnuts, quantity to taste For decoration: -vanilla powdered sugar