Sour cherry cake

Name: Sour cherry cake
Ingredients: 4 eggs; 1/8 teaspoon salt; 6 heaped tablespoons sugar; 5 ml vanilla essence; 3 tablespoons oil; 5 heaped tablespoons flour; 10 g baking powder; 400 g sour cherries; 1 teaspoon flour; 1 tablespoon powdered sugar (optional)

Dessert - Sour cherry cake by Emanuela H. - Recipia

The drained sour cherries give the crumb a pleasant moistness, and this summer sour cherry cake comes out with an airy sponge and tart fruit in every slice. I choose ripe but still firm sour cherries and drain them patiently; I like seeing the pieces through the soft crumb, especially when I cut a slice and the red shows against the cake. Prep: 20 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 80 minutes. Serves: 8. About 230 kcal and 5 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
6 heaped tablespoons sugar
5 ml vanilla essence
3 tablespoons oil
5 heaped tablespoons flour
10 g baking powder
400 g sour cherries
1 teaspoon flour
1 tablespoon powdered sugar (optional)

Preparation

1. Wash the sour cherries, remove the pits and leave them to drain in a sieve. 2. Beat the egg whites with the salt until foamy. Gradually add the sugar and vanilla essence, then beat until you have a firm, glossy meringue. 3. Beat the egg yolks with the oil until creamy, like mayonnaise, then fold them into the meringue. 4. Mix the flour with the baking powder and add it a little at a time, folding from top to bottom. I used a mixer for all the mixing. 5. Line a baking pan with parchment paper and pour in the batter. Sprinkle the teaspoon of flour over the sour cherries, then arrange them on the batter. 6. Bake at 180°C for 30 minutes, until golden and a toothpick comes out clean. 7. Leave the cake to cool for 30 minutes and cut it into pieces. If you prefer it sweeter, dust the top with powdered sugar.

Notes

A slice goes well with black tea. For this cake, a 20 x 30 cm pan gives the sponge a good height. Choose ripe but firm sour cherries, without wrinkled skins. If they still release a lot of juice after draining, pat them dry before tossing them in flour. I don’t rush the meringue: the sugar needs to dissolve and the foam should look glossy before I add the egg yolks. The sponge contains gluten and eggs. I don’t dust it with powdered sugar because I find it sweet enough; keep it covered in the fridge for up to 3 days.