Cherry and Strawberry Cake

Name: Cherry and Strawberry Cake - Mariuca E.
Ingredients: 3 eggs 300 g cherries 200 g strawberries 400 g flour 300 g Greek yogurt 280 g sugar 170 ml oil 1 tablespoon cocoa 1 packet baking powder 1 pinch of salt

Dessert - Cherry and Strawberry Cake by Mariuca E. - Recipia

The cherry and strawberry cake is slightly moist inside, thanks to the Greek yogurt, and has a simple base with a little cocoa and seasonal fruits. I have made it separately, just with strawberries or just with cherries, but the combination of the two is very successful. The fruits are placed directly on the dough, and after baking, the cake is left to cool and dusted with powdered sugar. Quick Info Preparation time: not specified in the original recipe Baking time: 35-40 minutes Total time: approximately 35-40 minutes, plus cooling time Servings: approximately 12 pieces, depending on portion size Difficulty: easy Recipe type: seasonal fruit cake with Greek yogurt and marbled base Baking pan used: 32 x 16 cm Ingredients 3 eggs 280 g sugar 300 g Greek yogurt 170 ml oil 400 g flour 1 packet baking powder 1 pinch of salt 1 tablespoon cocoa 300 g cherries 200 g strawberries 2 tablespoons sugar, 1 tablespoon for each type of fruit Powdered sugar, for decoration Preparation method 1. Prepare the fruits Wash the strawberries, remove their stems, and cut them into pieces. Wash the cherries, then remove the pits and cut them if they are large. Sprinkle a tablespoon of sugar over the strawberries and a tablespoon over the cherries. Gently mix the fruits so as not to crush them, then set them aside while you prepare the dough. It is normal for them to release some juice, but there is no need to add it separately to the mixture. 2. Prepare the base mixture Put the eggs in a bowl and mix them together with the sugar until you obtain a creamy mixture. Add the Greek yogurt and oil, then continue mixing until the ingredients are homogenized. In another bowl, combine the flour with the baking powder and salt. Add the dry ingredients to the liquid mixture and incorporate them until you obtain a uniform dough. 3. Prepare the cocoa part Take 5 tablespoons of the white dough and put them in a separate bowl. Add the tablespoon of cocoa and mix until the mixture becomes homogeneous. The rest of the dough remains white. The two mixtures will be placed together in the pan to achieve a marbled appearance. 4. Assemble the cake Line the 32 x 16 cm baking pan with parchment paper and grease it with a little oil. Pour the white dough and spread it as evenly as possible. Place spoonfuls of the cocoa dough here and there. Using a spoon, gently mix the two mixtures, forming a marbled pattern. There is no need to completely combine them; it is enough to see streaks and areas of cocoa in the white dough. Place the previously prepared cherries and strawberries on top. Distribute them as evenly as possible so that each piece contains both fruits. 5. Bake the cake Put the pan in the preheated oven and bake the cake for 35-40 minutes. It is ready when it passes the toothpick test. If the toothpick is inserted into an area without fruit and comes out clean or with a few moist crumbs, the cake can be taken out of the oven. The fruits may leave moisture in certain areas, so the test should be done in the dough part, not directly through a cherry or a piece of strawberry. Let the cake cool in the pan, then dust it with sugar and cut it into pieces. Why I make the recipe often It is a simple cake made with ordinary ingredients and without complicated preparation. The Greek yogurt keeps the base slightly moist, and the fruits give it enough freshness. I also like that the recipe can be adapted according to the available fruits without needing to modify the base dough. For a seasonal dessert, it is prepared quickly and keeps well for a few days. It is suitable for both fresh strawberries and cherries, as well as for other fruits mentioned in the original recipe. Tips The fruits should be washed and prepared before starting the dough, as it is put directly in the pan after mixing. Gently mix the strawberries and cherries with the sugar. If you crush them, they will release more juice and may excessively moisten certain areas of the base. The cocoa dough is obtained from just 5 tablespoons of white dough. This is placed over the white mixture in several places, then lightly marbled with a spoon. Do not mix the dough too much after adding the flour. Stop when the mixture is homogeneous. The baking time is 35-40 minutes, but it may vary depending on the oven. Check the cake towards the end with a toothpick. Let the cake cool before dusting it with sugar. If it is still hot, the sugar may melt and not remain visible on top. Substitutions Greek yogurt is the ingredient that contributes to the moist texture of the cake. The original recipe is made with Greek yogurt, so replacing it may change the consistency of the base. Cocoa can be omitted if you want a plain base cake. The source of the recipe mentions that the cherry version was also made without cocoa in the mixture. The powdered sugar at the end is used for decoration and can be omitted if you prefer the cake without an addition on top. Variations The cake can be made only with strawberries, only with cherries, or with other combinations of fruits. Sour cherries, apricots, peaches, nectarines, plums, and apples are suitable. You can also use two types of fruits in the same pan, just like in the combination of strawberries and cherries. If you choose different fruits, prepare them in the same way, by washing and cutting, and the fruits with pits should be pitted beforehand. You can sprinkle almond flakes on top. These are mentioned as an option in the original recipe and are added before baking. For a simple version, you can keep the dough completely white and skip the cocoa part. Alternatively, you can keep the marbling and only change the combination of fruits. Serving ideas The cake is served after it has completely cooled and been dusted with sugar. It can be cut into squares or rectangles, depending on the desired size. It is suitable as a seasonal dessert, alongside coffee or tea. For a neater appearance, dust the sugar just before serving. Frequently asked questions Can I use only strawberries or only cherries? Yes. The recipe can be prepared with a single type of fruit. You can use only strawberries, only cherries, or, depending on the season, sour cherries, apricots, peaches, nectarines, plums, or apples. Is it mandatory to use cocoa? No. Cocoa can be omitted, and the cake will have a white base. In the marbled version, 5 tablespoons of white dough are mixed separately with a tablespoon of cocoa. Why are the fruits left with sugar before being put in the dough? The fruits are mixed with sugar to be prepared before assembling the cake. However, they should be mixed carefully, so as not to crush them and release too much juice. How do I know when the cake is baked? After 35 minutes, check the base with a toothpick inserted into an area with dough. If it comes out clean or with a few crumbs, the cake is baked. The check should not be done directly in a piece of fruit. Can I use another pan? The recipe was prepared in a 32 x 16 cm pan. If you use a pan of different dimensions, the thickness of the base may change, along with the baking time. For a wider pan, the layer of dough may be thinner, while for a smaller one, it may become thicker. Nutritional values The values are estimates and are calculated for approximately 12 pieces, using Greek yogurt with a regular composition. They may vary depending on the brand of yogurt, the amount of sugar remaining on the fruits, and the size of the portions. For one piece: Calories: approximately 390-420 kcal Protein: approximately 7-8 g Carbohydrates: approximately 52-57 g Fats: approximately 18-21 g The cake contains most of the fats from oil and carbohydrates from flour and sugar. The values are indicative and do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and reheating After cooling, store the cake covered at room temperature if consumed shortly. For longer storage, it can be kept in the refrigerator in a covered container, as it contains yogurt and fruits. Before serving, let the pieces kept in the refrigerator come to room temperature for a short time. The cake does not need reheating, and warming may make the fruits softer and the base moister. It is best served cold or at room temperature.

Cherry and Strawberry Cake

Tags

Categories