I have made this cherry cake many times, especially when I come across fresh cherries or have some well-stored frozen cherries from summer. It's the kind of simple cake with ingredients you have on hand, without much hassle. There’s no need for sophisticated techniques or special utensils, just a little patience when mixing and beating the egg whites. In an hour, you have the tray on the table, and you can cut pieces after it has cooled a bit.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 12-16, depending on the size of the cuts
Difficulty: easy to medium
Recipe type: homemade fruit cake, suitable for dessert or snack
Ingredients
5 eggs
1 cup sugar (about 200 g)
1/2 cup flour (about 100 g)
1 small cup oil (about 50 ml)
1 cup cold water (200 ml)
1 packet baking powder (10 g)
a pinch of salt
about 500 g cherries (fresh or well-drained from compote)
oil and flour for greasing the tray
powdered sugar for decoration (optional)
Preparation method
1. First, separate the eggs. Place the egg whites in a large bowl, and the yolks in a separate bowl. There’s no need to dirty too many dishes, but this step is important.
2. Beat the egg whites until stiff peaks form. I usually use a mixer, it’s faster, but you can also use a whisk if you have patience.
3. In the bowl with the yolks, add the cold water, baking powder, sugar, salt, and oil. Beat them with a whisk or mixer on low speed, just enough to combine everything and dissolve the sugar somewhat. Incorporate the oil gradually so that the mixture doesn’t become too runny.
4. Gradually add the flour to the yolk mixture, mixing gently, without rushing, until there are no lumps left.
5. Now add the beaten egg whites. Gradually fold them into the yolk mixture using a wooden spoon, with wide movements from bottom to top. This helps to retain the air in the egg whites; otherwise, the cake will turn out too dense.
6. Prepare the tray: grease it with a little oil, then dust it with flour. Shake off the excess.
7. Pour the batter into the tray and level it gently with a spatula.
8. Place the well-drained cherries on top. If they are from compote or frozen, try to press them gently so that too much liquid doesn’t enter the batter.
9. Place the tray in the preheated oven at 180°C and bake for about 40 minutes. I check from time to time, and when it’s nicely browned on top and a toothpick comes out clean, I turn off the heat.
10. Remove the cake from the oven and let it cool for at least 20 minutes in the tray. It’s easier to cut after it has cooled.
11. Finally, sprinkle powdered sugar on top, then cut into squares or diamonds, depending on what I feel like.
Why I make this recipe often
I like that I don’t need hard-to-find ingredients and it goes quickly. It saves my dessert when I have cherries that need to be consumed urgently. It keeps well for about 2 days and doesn’t dry out quickly. You can adapt the recipe with other fruits, but with cherries, it’s classic and always appreciated at the table.
Tips and variations
Tips
- The egg whites must be beaten to firm peaks but not excessively, so they don’t separate.
- The cherries should be well-drained. If they have too much juice, the cake will be wet at the bottom.
- The flour should be incorporated gradually, without mixing harshly.
- The tray should not be too large, so the batter doesn’t turn out too thin.
Substitutions
- If you don’t have fresh cherries, you can use cherries from compote or frozen (well-drained).
- The oil can be replaced with melted butter, but the texture will change slightly.
- Regular flour can be replaced with gluten-free flour for a more diet-friendly version, but the cake won’t be as fluffy.
Variations
- You can try with other tart fruits, like plums or apricots, but cherries give the specific flavor.
- If you want, you can add a little vanilla essence or grated lemon zest for extra flavor, but in the basic version, it’s not necessary.
- If you want an even lighter texture, you can use some sparkling mineral water instead of still water.
Serving ideas
- It’s good on its own, just with powdered sugar.
- It can be served with cold sour cream or natural yogurt.
- For a more festive version, you can top it with whipped cream.
Frequently asked questions
1. Can I use frozen cherries?
Yes, just thaw them and drain them very well before using. If too many ice crystals or water remain, the batter will become wet at the bottom.
2. What size should the tray be?
A medium tray, about 25x30 cm, is suitable. If you use a smaller one, the cake will be taller and will need a little more time in the oven.
3. Can it be made without powdered sugar on top?
Yes, sprinkling with powdered sugar is optional. The cake is good even without it, especially if you prefer less sweet desserts.
4. Why do I need to separate the eggs?
Separating the eggs and beating the whites gives the specific fluffy texture of this cake. If you mixed everything at once, it wouldn’t be as airy.
5. How long does the cake last at room temperature?
It keeps well for 1-2 days; after that, it starts to dry out or become too soft from the fruit.
Nutritional values
The values are approximate for one serving (from 14 medium servings):
Calories: 120-140 kcal
Protein: 2-3 g
Carbohydrates: 22-24 g
Fats: 3-4 g
Fiber: 0.5-1 g
The cherries slightly reduce the calorie density, but it also depends on how much sugar and how large you cut the pieces. It is a cake with sugar and flour, so it’s not dietetic, but neither is it very high in calories for a medium serving.
Storage and reheating
Keep the cake covered at room temperature for no more than two days. You can also keep it in the fridge, but it will harden a bit. I do not recommend reheating in the oven or microwave, as it will dry out or become rubbery. It’s best to consume it fresh or at room temperature. If there are leftovers, it can also be served the next day, but the texture won’t be as airy.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 12-16, depending on the size of the cuts
Difficulty: easy to medium
Recipe type: homemade fruit cake, suitable for dessert or snack
Ingredients
5 eggs
1 cup sugar (about 200 g)
1/2 cup flour (about 100 g)
1 small cup oil (about 50 ml)
1 cup cold water (200 ml)
1 packet baking powder (10 g)
a pinch of salt
about 500 g cherries (fresh or well-drained from compote)
oil and flour for greasing the tray
powdered sugar for decoration (optional)
Preparation method
1. First, separate the eggs. Place the egg whites in a large bowl, and the yolks in a separate bowl. There’s no need to dirty too many dishes, but this step is important.
2. Beat the egg whites until stiff peaks form. I usually use a mixer, it’s faster, but you can also use a whisk if you have patience.
3. In the bowl with the yolks, add the cold water, baking powder, sugar, salt, and oil. Beat them with a whisk or mixer on low speed, just enough to combine everything and dissolve the sugar somewhat. Incorporate the oil gradually so that the mixture doesn’t become too runny.
4. Gradually add the flour to the yolk mixture, mixing gently, without rushing, until there are no lumps left.
5. Now add the beaten egg whites. Gradually fold them into the yolk mixture using a wooden spoon, with wide movements from bottom to top. This helps to retain the air in the egg whites; otherwise, the cake will turn out too dense.
6. Prepare the tray: grease it with a little oil, then dust it with flour. Shake off the excess.
7. Pour the batter into the tray and level it gently with a spatula.
8. Place the well-drained cherries on top. If they are from compote or frozen, try to press them gently so that too much liquid doesn’t enter the batter.
9. Place the tray in the preheated oven at 180°C and bake for about 40 minutes. I check from time to time, and when it’s nicely browned on top and a toothpick comes out clean, I turn off the heat.
10. Remove the cake from the oven and let it cool for at least 20 minutes in the tray. It’s easier to cut after it has cooled.
11. Finally, sprinkle powdered sugar on top, then cut into squares or diamonds, depending on what I feel like.
Why I make this recipe often
I like that I don’t need hard-to-find ingredients and it goes quickly. It saves my dessert when I have cherries that need to be consumed urgently. It keeps well for about 2 days and doesn’t dry out quickly. You can adapt the recipe with other fruits, but with cherries, it’s classic and always appreciated at the table.
Tips and variations
Tips
- The egg whites must be beaten to firm peaks but not excessively, so they don’t separate.
- The cherries should be well-drained. If they have too much juice, the cake will be wet at the bottom.
- The flour should be incorporated gradually, without mixing harshly.
- The tray should not be too large, so the batter doesn’t turn out too thin.
Substitutions
- If you don’t have fresh cherries, you can use cherries from compote or frozen (well-drained).
- The oil can be replaced with melted butter, but the texture will change slightly.
- Regular flour can be replaced with gluten-free flour for a more diet-friendly version, but the cake won’t be as fluffy.
Variations
- You can try with other tart fruits, like plums or apricots, but cherries give the specific flavor.
- If you want, you can add a little vanilla essence or grated lemon zest for extra flavor, but in the basic version, it’s not necessary.
- If you want an even lighter texture, you can use some sparkling mineral water instead of still water.
Serving ideas
- It’s good on its own, just with powdered sugar.
- It can be served with cold sour cream or natural yogurt.
- For a more festive version, you can top it with whipped cream.
Frequently asked questions
1. Can I use frozen cherries?
Yes, just thaw them and drain them very well before using. If too many ice crystals or water remain, the batter will become wet at the bottom.
2. What size should the tray be?
A medium tray, about 25x30 cm, is suitable. If you use a smaller one, the cake will be taller and will need a little more time in the oven.
3. Can it be made without powdered sugar on top?
Yes, sprinkling with powdered sugar is optional. The cake is good even without it, especially if you prefer less sweet desserts.
4. Why do I need to separate the eggs?
Separating the eggs and beating the whites gives the specific fluffy texture of this cake. If you mixed everything at once, it wouldn’t be as airy.
5. How long does the cake last at room temperature?
It keeps well for 1-2 days; after that, it starts to dry out or become too soft from the fruit.
Nutritional values
The values are approximate for one serving (from 14 medium servings):
Calories: 120-140 kcal
Protein: 2-3 g
Carbohydrates: 22-24 g
Fats: 3-4 g
Fiber: 0.5-1 g
The cherries slightly reduce the calorie density, but it also depends on how much sugar and how large you cut the pieces. It is a cake with sugar and flour, so it’s not dietetic, but neither is it very high in calories for a medium serving.
Storage and reheating
Keep the cake covered at room temperature for no more than two days. You can also keep it in the fridge, but it will harden a bit. I do not recommend reheating in the oven or microwave, as it will dry out or become rubbery. It’s best to consume it fresh or at room temperature. If there are leftovers, it can also be served the next day, but the texture won’t be as airy.