Two-color cherry cake

Name: Two-color cherry cake - Nora M.
Ingredients: 3 eggs; 1 cup of sugar; half a cup of milk; half a cup of oil; flavors (I used rum and orange essence); 1 packet of baking powder; 2 cups of flour; cocoa; cherries in cherry liqueur.

Dessert - Two-color cherry cake by Nora M. - Recipia

The two-colored cherry loaf is perfect when you want a simple dessert made from common ingredients. The white batter combines with a cocoa one, and the cherries from the cherry brandy are added during baking. Two small loaves are baked in loaf pans lined with parchment paper. It is good alongside coffee or can be prepared a day in advance. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30-35 minutes Total time: preparation time not specified; baking takes approximately 30-35 minutes Servings: the quantity is divided into 2 small loaf pans; the number of slices depends on the thickness of the slicing Difficulty: easy Recipe type: two-colored loaf with cocoa and cherries from cherry brandy Ingredients 3 eggs 1 cup of sugar 1/2 cup of milk 1/2 cup of oil Flavorings, to taste; the original recipe used rum essence and orange essence 1 packet of baking powder 2 cups of flour Cocoa, for half of the batter Cherries from cherry brandy A pinch of salt, for the egg whites Vinegar, to extinguish the baking powder Preparation method 1. Separate the eggs. Place the egg whites in a bowl and beat them with a pinch of salt. 2. Gradually add the sugar, continuing to mix. Then incorporate the yolks and mix until the sugar is completely dissolved in the batter. 3. Pour in the milk and oil, then add the rum essence and orange essence. Mix until the ingredients are well incorporated. 4. Extinguish the baking powder with vinegar and add it to the batter along with the flour. Mix until you obtain a homogeneous dough. 5. Divide the batter into two parts as evenly as possible. Pour the first half into two small loaf pans lined with parchment paper. 6. In the other half of the batter, add cocoa and mix well with a mixer. The amount of cocoa is not specified in the original recipe, so it can be added to taste and according to how intense you want the colored layer to be. 7. Pour the cocoa batter over the white batter in the two pans. 8. Place the pans in the preheated oven and bake the loaves for approximately 30-35 minutes. The oven temperature is not mentioned in the original recipe, so use the usual temperature for baking a loaf. 9. When the loaf is halfway baked, add the cherries from the cherry brandy. Distribute them in the two pans without crowding them in one place. 10. Check if it is done with a toothpick. If the toothpick comes out clean, the loaf can be taken out of the oven. Why I make the recipe often I like it because it uses ingredients I usually have at home and is prepared in two small pans, not in a very large one. The combination of simple batter, cocoa, and cherries is varied enough without needing creams or decorations. Moreover, the slice looks good due to the two colors, and the loaf can be served plain alongside coffee. Tips To ensure the batter bakes evenly, divide the mixture as equally as possible between the two pans. If one pan receives more batter, the loaves may have slightly different baking times. The sugar should be well mixed with the eggs before adding the flour. In the original recipe, the batter is mixed until the sugar is completely dissolved. The cherries are added when the loaf is halfway done, not at the beginning. If added immediately, they may sink more into the batter during baking. If the cherries are very juicy, let them drain a bit before adding them to the loaf. There is no need to adjust the rest of the batter. The toothpick test is done in the center of the loaf, where the batter usually remains moister and needs more time to bake. Substitutions Rum essence and orange essence can be used together, as specified in the original recipe, or just one of them if that is the flavor you have on hand. However, the exact amounts of the flavors are not mentioned, so it is best to add them sparingly. For this recipe, there is no alternative specified for the cherries from cherry brandy. They can be omitted if you want a simple two-colored loaf, but the result will not be the same as in the original version. The amount of cocoa is not mentioned, so it can be adjusted according to the desired color and taste for the second part of the batter. Variations You can make the loaf only with two colors, without cherries, if you want a simpler version. In this case, the steps remain the same, except you skip the step of adding the fruit halfway through baking. For a more visible contrast, pour the cocoa batter over the white layer without mixing it with it. This way, each slice will have the simple layer and the cocoa layer. If you prefer the cherries to be present in both pans, divide them from the beginning into two approximately equal portions. The recipe does not specify the amount of fruit, so this can be determined based on how loaded you want the loaf to be. Serving ideas Cut the loaf after it has cooled sufficiently to retain its shape. It can be served plain, with morning coffee, or as a dessert after a regular meal. The slices can be placed on a platter, so the alternation between the white batter, the cocoa one, and the cherries is visible. It does not need cream or a topping to be served. Frequently asked questions 1. When do I add the cherries from the cherry brandy? The cherries are added when the loaf is halfway baked. This is the step indicated in the original recipe. They are distributed over the batter in the two pans, and then baking continues until the loaf is done. 2. Can I bake all the batter in a single pan? The recipe is written for two small loaf pans. The size of a larger pan and the time needed for it are not specified, so it cannot be indicated exactly how the baking should be modified. For the presented result, use the two small pans. 3. How much cocoa should be added? The amount of cocoa does not appear in the ingredient list. It is added to the second half of the batter, to taste and depending on how dark you want the color to be. It is important that the powder is well mixed into the batter. 4. How do I check if the loaf is baked? Insert a toothpick into the center of the loaf. If no batter sticks to it, the loaf is baked. If the toothpick comes out with wet batter, it needs more time in the oven. 5. What do I do if I don’t have both essences? In the original recipe, rum essence and orange essence are used. If you do not have both, you can use the available flavor without changing the other ingredients. Nutritional values The values are estimated since the amount of cocoa and the amount of cherries are not specified, and the size of a cup can vary. For an approximate calculation, if the entire batter is divided into about 10 slices and cocoa and cherries are not taken into account, one slice may have approximately: 295-330 kcal Carbohydrates: approximately 43-48 g Fats: approximately 10-12 g Proteins: approximately 4-6 g Cocoa and cherries add an additional amount of nutrients, especially depending on how much is used of each. The cherries from cherry brandy can also contribute to the sugar content, depending on how they were preserved. Storage and reheating Keep the loaf covered at room temperature if it will be consumed shortly. For longer storage, you can keep it in a closed container so it doesn’t dry out. The loaf can also be served cold. There is no need to reheat it, and reheating is not essential for this recipe. If you want to serve it slightly warm, just heat the slice you are going to consume for a short time so it doesn’t dry out.