The CHERRY CAKE is a great classic among baked desserts for the warm season, when fresh, tasty fruit sparks the desire to prepare delicious things with fresh and healthy ingredients. Very easy to make, it is a rich and soft cake, perfect to serve for breakfast as well as for the whole family’s afternoon snack. A homemade cake, of course, but so good that you will have no problem offering it on any occasion, always successfully.
What makes this dessert special is above all its lightness and softness, which particularly enhance the flavor and sweetness of the juicy cherries incorporated into the batter. The play of tastes and textures makes it truly delicious and will likely make you reach for another slice right away, at least if you have a sweet tooth like me…
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 226.49 (Kcal)
- Carbohydrates 28.21 (g) of which sugars 17.22 (g)
- Proteins 2.78 (g)
- Fat 12.29 (g) of which saturated 1.66 (g)of which unsaturated 10.06 (g)
- Fibers 0.53 (g)
- Sodium 69.53 (mg)
Indicative values for a portion of 58 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
- 1 1/3 cups cherries (weight after pitting)
- 2 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour (00)
- 6 2/3 tbsp potato starch
- 1 1/2 tsp baking powder
- 6 tbsp sunflower oil
- 1 pinch salt
- lemon zest
Tools
- 1 Pan
- 1 Mixer
- 2 Bowls
Steps
To prepare the CHERRY CAKE, first make sure the eggs are at room temperature. Then separate the yolks from the whites. Work the yolks with the sugar until you obtain a white, foamy cream. Add the untreated lemon zest, the sunflower oil and mix well. Add the sifted flour and potato starch and the baking powder. If the batter seems rather stiff don’t worry, it should be like this.
Now fold in the egg whites beaten to stiff peaks with a pinch of salt, incorporating them gently so they don’t deflate.
Pour the batter into a shallow pan 8 2/3 in (22 cm) in diameter or into a tall one about 8 in (20 cm), buttered and floured, and arrange the previously washed and pitted cherries on the surface.
Sprinkle the surface with a tablespoon of granulated sugar and bake the cherry cake in a preheated conventional oven at 338°F for 35 minutes. Check the baking by performing the classic toothpick test.
Remove your delicious cherry cake from the oven and let it cool completely before unmolding and serving dusted with plenty of powdered sugar.
