Cherry season and a desire for a dessert that doesn’t take too much time, what do I prepare? A Cherry and Sour Cherry Pound Cake, delicious, not too sweet, and butter-free. A fairly quick and easy preparation, in short… a must-try.
Other recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 335.36 (Kcal)
- Carbohydrates 57.86 (g) of which sugars 29.05 (g)
- Proteins 6.97 (g)
- Fat 9.65 (g) of which saturated 1.88 (g)of which unsaturated 7.16 (g)
- Fibers 1.31 (g)
- Sodium 89.03 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 3/4 cup sugar
- 3 eggs (medium)
- 1/2 cup plain yogurt
- 2 cups cherries (pitted)
- 1/4 tsp salt
- 1/2 cup syrup-packed sour cherries
- 1 tsp lemon zest (grated)
- 1/4 cup corn oil
- 1/2 vanilla bean (pulp)
- 1 packet baking powder
- 1 tbsp sour cherry syrup (topping)
Tools
- Kitchen scale
- Electric whisk
- Spatula
- Pound Cake Mold
Steps
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour the eggs and sugar into a bowl and beat with an electric whisk. Still using the whisk, add the oil and once well incorporated, also add the yogurt, flavors, and a pinch of salt. In another bowl, mix the all-purpose flour with the cornstarch and baking powder and add them to the egg mixture by sifting them little by little and using the spatula from the bottom upwards.
Add the pitted cherries and well-drained sour cherries to the mixture and mix gently. Pour everything into the previously oiled and floured mold. I always put two strips of parchment paper underneath crosswise so I can remove it easily without fear of breaking it. Bake in the middle rack and cook for 45-50 minutes, checking. Turn off and leave for 5 minutes with the door ajar. Once cool, turn it over onto a plate and decorate with the sour cherry syrup.
