Cherry cake

Name: Cherry cake - Alis G.
Ingredients: 5 eggs; 200 g sugar (10 tablespoons); 250 g flour (8; 9 tablespoons); 1 tablespoon cocoa; 100 ml oil; 1 teaspoon baking powder; 400; 500 g pitted cherries; a little butter and flour for the baking pan.

Dessert - Cherry cake by Alis G. - Recipia

Cherry cake is one of the simple recipes you can make when you have fresh fruit on hand. I prepared it after picking cherries and used some of them for the base. The dough is quick to make, and the cherries are placed directly on top before baking. It can also be made with sour cherries, strawberries, or plums, depending on the season. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 30 minutes Oven temperature: 180 degrees Celsius Servings: not specified; the cake is cut after cooling Difficulty: easy Recipe type: homemade fruit cake Ingredients 5 eggs 200 g sugar, about 10 tablespoons 250 g flour, about 8-9 tablespoons 1 tablespoon cocoa 100 ml oil 1 teaspoon baking powder 400-500 g pitted cherries A little butter and flour for greasing the pan Powdered sugar, optional, for decoration Preparation method 1. Prepare the cherries and the pan Wash the cherries and remove the pits. Set them aside until the dough is ready. Grease a pan of about 20 x 30 cm with a little butter and sprinkle flour over the entire surface. Shake off the excess flour. The oven should be preheated to 180 degrees Celsius. 2. Mix the eggs with the sugar Put the eggs in a bowl and add the sugar. Mix for about 10 minutes until the sugar dissolves and the mixture becomes homogeneous. This is the only step that takes a bit longer in preparing the dough. 3. Add the oil and dry ingredients Pour the oil over the egg and sugar mixture, then incorporate it. Mix the flour with the baking powder and gradually add them to the mixture. In the end, you will get a rather thick dough, similar to that for a pound cake. 4. Prepare the two mixtures Pour about two-thirds of the dough into the prepared pan and spread it as evenly as possible. In the remaining dough, add the tablespoon of cocoa and mix until the color becomes uniform. Pour the cocoa mixture over the white layer. 5. Add the cherries Place the pitted cherries on top of the dough. There is no need for a complicated arrangement; it is important that they are distributed as evenly as possible so that you find fruit in as many pieces as possible. 6. Bake the cake Put the pan in the preheated oven at 180 degrees Celsius and bake the cake for about 30 minutes or until it is nicely browned. Check the base with a toothpick. If the toothpick comes out clean, without raw dough, the cake is baked. 7. Let it cool After removing the cake from the oven, let it cool. If desired, dust it with powdered sugar, then cut and serve. Why I make the recipe often It is an easy cake to prepare, with common ingredients and without complicated steps. The dough is made in a single bowl, and the fruit does not need to be mixed in advance with other ingredients. Additionally, the recipe is flexible: cherries can be replaced with other fruits, making it suitable for various times of the year. The base is simple enough to highlight the fruit, and the combination of the white part and the cocoa part makes the cake visually appealing without the need for elaborate decoration. Tips Cherries should be washed and pitted before being placed on the dough. Remove as much excess water as possible from them, especially if you washed them just before use. Follow the mixing time for the eggs with the sugar, about 10 minutes. The sugar should be well dissolved before adding the oil and flour. The dough is thicker than a liquid pancake batter and resembles that of a pound cake. This is the normal appearance of the mixture. For baking, use a pan of about 20 x 30 cm, as indicated in the recipe. A pan of different dimensions may change the thickness of the base and the time required for baking. Do not rely solely on the surface color. Check the base with a toothpick before stopping the oven. Substitutions Cherries can be replaced with sour cherries, strawberries, or plums. These should be prepared before use by washing and, where applicable, removing the pits. For plums, use pitted pieces. Strawberries can be cut into suitable pieces so that they can be distributed on top of the dough. Variations The recipe already has two types of dough: one simple and one with cocoa. For the basic version, you can keep the indicated proportion, pouring two-thirds of the dough into the pan and mixing cocoa into the remaining mixture. Depending on the fruit used, the cake can have a different taste without altering the base recipe. Cherries provide a sweet and fruity taste, sour cherries add a more tart note, and plums go well with the cocoa dough. Serving ideas The cake can be served plain after it has cooled. If desired, sprinkle powdered sugar on top before cutting. Cut the pieces after the base has cooled sufficiently, so the cake retains its shape better. It is suitable for both dessert and a simple snack. Frequently asked questions Can I use frozen cherries? The original recipe is made with fresh cherries. If you use frozen cherries, they should be thawed and well drained before being placed on the dough to avoid excess liquid. This can affect the texture of the cake. Is it mandatory to add cocoa? No. Cocoa is added to the portion of dough that is poured over the white layer. If you want a single type of base, you can keep the entire mixture simple, but the version in the recipe is the one with two layers. How do I check if the cake is baked? Insert a toothpick into the base. If it comes out clean, without traces of raw dough, the cake is ready. In the recipe, baking takes about 30 minutes at 180 degrees Celsius, but checking with a toothpick remains important. Can I use another pan? The recipe is calculated for a pan of approximately 20 x 30 cm. If you use a smaller or larger pan, the thickness of the base will change, and a different baking check may be necessary. When do I add powdered sugar? Powdered sugar is sprinkled after the cake has cooled. It is optional and can be omitted. Nutritional values The values below are estimates and are calculated for the entire cake, divided into approximately 12 pieces. They may vary depending on the exact amount of cherries, the sugar used, and how much butter remains on the baking pan. Per piece: Calories: approximately 260-275 kcal Protein: approximately 4-5 g Fat: approximately 10-11 g Carbohydrates: approximately 38-40 g These values do not include the powdered sugar used at the end, as the amount is optional and not specified. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. It can be consumed cold or at room temperature. Reheating is not necessary. If you prefer the cake slightly warm, heat the portion briefly, without leaving it too long, as the base and fruit may dry out. It is best to cut it after cooling and consume it while it is fresh.

Cherry cake

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