Cherry and cocoa cake

Name: Cherry and cocoa cake
Ingredients: 6 eggs; 300 g sugar; 1 teaspoon vanilla extract; grated zest of 1 lemon; 12 tablespoons oil; 225 ml milk; 600 g flour; 1 teaspoon baking powder; 2 tablespoons cocoa powder; 500 g pitted cherries; 20 g powdered sugar

Dessert - Cherry and cocoa cake by Iolanda G. - Recipia

Cherry and cocoa cake bakes for 60 minutes at 180°C, with the fruit arranged on top. The plain layer stays light, and the cocoa stripe shows when you cut into it; the crumb is soft, with a moist surface around the cherries and a slightly tart flavor. I had pitted, frozen cherries, and now I make sure they’re well drained before adding them to the batter. Prep: 25 minutes. Cook: 60 minutes. Rest: 60 minutes. Total time: 145 minutes. Servings: 12. Approximately 490 kcal and 10 g protein per serving.

Ingredients

6 eggs
300 g sugar
1 teaspoon vanilla extract
grated zest of 1 lemon
12 tablespoons oil
225 ml milk
600 g flour
1 teaspoon baking powder
2 tablespoons cocoa powder
500 g pitted cherries
20 g powdered sugar

Preparation

1. If using frozen cherries, thaw them and leave them to drain in a sieve. Pit fresh cherries. 2. Preheat the oven to 180°C and line the pan with parchment paper. 3. Beat the eggs with the sugar, vanilla and grated lemon zest for 5 minutes, until doubled in volume. Pour in the oil gradually, mixing as you go. 4. Mix the flour with the baking powder. Fold in half the milk and half the flour, then the remaining milk and flour; the batter should be smooth. 5. Pour about three quarters of the batter into the pan. Stir the cocoa powder into the remaining batter and pour it over the plain batter. 6. Arrange the drained cherries over the batter and bake for 60 minutes at 180°C, until a toothpick inserted in the middle comes out clean. 7. Leave it to cool for 60 minutes, remove it from the pan and dust with powdered sugar.

Notes

Pitted sour cherries can replace the sweet cherries in the same amount; drain them well. Keep the cake covered at room temperature until the next day, or in the refrigerator for up to 3 days. I serve a slice with black tea. If the cherries are very juicy, the layer beneath them may stay moist, so leave them to drain for longer. A 30 × 40 cm rectangular pan gives the batter a suitable thickness; in a smaller round pan, the center may need a few extra minutes.