Cherry Cake

Name: Cherry Cake
Ingredients: 400 g cherries; 150 g flour; 100 g sugar; 50 ml oil; 2 teaspoons baking powder; 2 vanillas; 2 tablespoons lemon juice; zest of one lemon; a pinch of salt; 5 eggs

Dessert - Cherry Cake by Leana P. - Recipia

Cherry Cake, Simple and Aromatic I made this cherry cake once for the family, and then it was requested again. It is prepared from common ingredients, without complicated steps: the egg whites are beaten until frothy, the yolks are mixed separately with oil, and the cherries are placed over the batter. Baking takes 30 minutes, with a change in heat intensity in the last 10 minutes. It is important that the cherries are pitted before placing them in the pan. Quick Info Preparation time: not specified in the original recipe Baking time: 30 minutes Total time: preparation time plus 30 minutes of baking Servings: not specified; depends on how the cake is cut Difficulty: easy Recipe type: homemade fruit cake Ingredients 400 g pitted cherries 150 g flour 100 g sugar 50 ml oil 2 teaspoons baking powder 2 packets of vanilla 2 tablespoons lemon juice Zest of one lemon A pinch of salt 5 eggs Preparation Method 1. Separate the eggs Crack the eggs and separate the whites from the yolks. Place the egg whites in a clean bowl and beat them with a pinch of salt until a firm foam forms. 2. Add sugar and flavors When the egg whites are well beaten, gradually add the sugar. Then add the vanilla, lemon zest, and lemon juice. Mix until the ingredients are incorporated into the foam. 3. Prepare the yolks Beat the yolks with the oil until the oil is incorporated. The resulting mixture is added over the beaten egg whites. 4. Incorporate the flour Mix the flour with the baking powder, then add them to the egg mixture. Incorporate the flour until a homogeneous batter is obtained. 5. Prepare the pan Grease the pan with oil. Pour the batter into the pan and spread it as evenly as possible. 6. Add the cherries Place the pitted cherries on top. The fruits are placed directly over the raw batter before baking. 7. Bake the cake Put the pan in the oven for 30 minutes. In the first 20 minutes, the cake bakes at high heat, then the heat is reduced and left for another 10 minutes at low heat. After baking, the cake can be left to cool before slicing. The recipe does not specify an exact oven temperature, so the original indication regarding high and low heat is maintained. Why I make the recipe often It is a practical recipe when I have pitted cherries and want a simple homemade dessert. The batter is prepared from a few basic ingredients, and the fruits are added directly over the mixture. The taste is mainly given by the cherries, lemon, and vanilla, without the need for a separate cream or decoration. I also make it because the steps are easy to follow. You just need to separate the eggs, beat the egg whites, and incorporate the remaining ingredients in the indicated order. The baking time is short, at 30 minutes, making it suitable for a dessert prepared on an ordinary day. Tips and variations Tips The cherries must be pitted before being placed over the batter. This step is important both for consumption and for how the cake is sliced. The egg whites are beaten before adding the sugar, vanilla, zest, and lemon juice. In the original recipe, these ingredients are added after the foam has stiffened. The yolks are mixed separately with the oil until it is incorporated. The oil is not added directly over the egg whites. The flour is combined with the baking powder before being added to the mixture. This way, the baking powder is more evenly distributed in the batter. Follow the change in heat during baking: 20 minutes at high heat and the last 10 minutes at low heat. The recipe does not provide an exact temperature, so no additional value is indicated. Substitutions The recipe does not include substitutions for eggs, flour, oil, sugar, or cherries. To maintain the original proportions, it is preferable to use the indicated ingredients and quantities. Vanilla, zest, and lemon juice are part of the recipe's composition, so it is not recommended to omit them if you want to keep the flavor presented here. Variations The basic recipe does not offer preparation alternatives or other fruits. For this version, 400 g of pitted cherries are used, placed over the batter before baking. If you change the amount of fruit or alter the composition, the result may differ from the cake described here. For this reason, the basic version remains with 150 g of flour, 100 g of sugar, 50 ml of oil, and the 5 eggs. Serving Ideas The cake can be served after it has cooled and can be cut into pieces. The original recipe does not include a topping, cream, or decoration, so it can be served plain, with the cherries remaining on the surface. Frequently Asked Questions How long does the cherry cake bake? The cake bakes for a total of 30 minutes: 20 minutes at high heat and 10 minutes at low heat. At what temperature is it baked? The original recipe does not specify the oven temperature. Only the heat intensity and duration are indicated: high heat for the first 20 minutes, then low heat for the last 10 minutes. Do the cherries need to be pitted? Yes. Use 400 g of pitted cherries, which are placed over the batter poured into the pan. When is the oil added? The oil is first mixed with the yolks. After it is incorporated, the mixture is placed over the beaten egg whites. Can the cake be made without lemon? The recipe includes two tablespoons of lemon juice and the zest of one lemon. For the original taste, both are used. Nutritional Values The values below are estimates and refer to the entire cake, prepared with all the quantities from the recipe. They may vary depending on the size of the eggs and the exact content of the ingredients. For the whole cake: Calories: approximately 1,900 kcal Protein: approximately 45-50 g Carbohydrates: approximately 260-270 g Fats: approximately 70-75 g Fiber: approximately 10-12 g Most of the carbohydrates come from flour and sugar, while the fats are mainly from oil and yolks. The cherries contribute fiber and carbohydrates, as well as the tart flavor that balances the sweetness of the batter. The number of calories per serving depends on how many pieces are cut. If the cake is divided into large or small pieces, the values for each portion change proportionally. Storage and Reheating The cake should be stored covered, to prevent it from drying out. Because it contains fruit, it is advisable to consume it within a reasonable time and not leave it uncovered. It can be served at the temperature it has cooled to. Reheating is not necessary, and the recipe does not provide a warming step after baking. If stored in the fridge, it can be left out for a while before serving until it is no longer cold from the refrigerator.

Cherry Cake

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