Cherry and Sour Cherry Cake
Cherry and sour cherry cake: a delicacy that brings summer to your plate
Preparation time: 25 minutes
Baking time: 50 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12 servings
Welcome to the delicious world of cakes! Today, I present to you a delightful recipe for cherry and sour cherry cake, which is not only easy to prepare but will fill your home with an inviting aroma. This cake is a true indulgence, perfect for warm summer days but just as delicious in the colder season when berries are frozen. Let's start our culinary journey!
Necessary ingredients:
- 5 large eggs
- 250g sugar (divided into two portions)
- 150ml oil (preferably sunflower or canola)
- 300g flour
- 100ml milk (or plant-based milk for a healthier option)
- Zest of one lemon and one orange (for a fresh taste)
- 15ml rum essence (a surprise ingredient that adds a touch of refinement)
- A pinch of salt
- 1 teaspoon baking powder (to ensure a fluffy texture)
- 600g cherries and sour cherries (pitted)
- Semolina (to sprinkle on the base)
Step-by-step preparation:
1. Preparing the fruits: Start by washing the cherries and sour cherries well. After pitting them, let them drain thoroughly. If using frozen fruit, make sure to thaw and drain any excess water. This step is essential to prevent a soggy cake.
2. Mixing the wet ingredients: In a large bowl, beat the egg yolks with 100g of sugar until you achieve a creamy and light-colored mixture. Add the lemon and orange zest, a pinch of salt, and gradually add the oil in a thin stream, mixing continuously, just like when making mayonnaise. This technique will help emulsify the oil, giving the cake a fine texture.
3. Incorporating the milk: Once the oil is well incorporated, add the milk and mix again.
4. Beating the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar and rum essence, continuing to beat until you achieve a glossy and firm meringue. This step is crucial for giving the cake a light, airy texture.
5. Combining the mixtures: Use a spatula to gently fold the egg white meringue into the yolk mixture, carefully mixing to avoid losing air. Then add the sifted flour along with the baking powder, continuing to mix using the same technique.
6. Baking the first layer: Pour half of the mixture into a baking tray lined with parchment paper, leveling it well. Place the tray in the preheated oven at 180°C for about 20 minutes, or until the base is lightly browned and elastic to the touch.
7. Adding the fruits: After the base has baked, remove it from the oven and evenly sprinkle a tablespoon of semolina over the surface. This will absorb the juice from the fruits and prevent excess moisture. Arrange the cherries and sour cherries evenly on top.
8. Completing the baking: Pour the remaining mixture over the fruits, ensuring it is leveled. Return the tray to the oven for another 30 minutes or until the cake turns golden and a toothpick inserted in the center comes out clean.
9. Cooling and serving: Once the cake is baked, let it cool in the tray. Then, dust it with powdered sugar and cut it into generous pieces.
Serving suggestions: This cake pairs perfectly with a scoop of natural yogurt or vanilla ice cream, bringing a wonderful contrast between warm and cold. You can serve it alongside a cup of fruit tea or flavored coffee for a complete indulgence.
Useful tips:
- Make sure the eggs are at room temperature for a fluffy texture.
- You can experiment with other seasonal fruits, such as peaches or raspberries, to add a personal touch to your cake.
- If you want a healthier version, you can replace the sugar with a natural sweetener, adjusting the amount to taste.
Nutritional benefits: Cherries and sour cherries are rich in antioxidants, vitamins A and C, and are low in calories. This cake is a better choice than other desserts rich in saturated fats, making it an ideal option for an occasional treat.
Frequently asked questions:
- Can I use frozen fruit? Yes, make sure to thaw and drain them well before using.
- How can I store the cake? You can store it in the refrigerator in an airtight container for 3-4 days.
- Is it possible to make the cake gluten-free? You can substitute regular flour with a gluten-free option, such as almond flour or rice flour, but the texture may vary.
I encourage you to try this simple and delicious cherry and sour cherry cake recipe that will bring a smile to the faces of your loved ones. Enjoy!
Ingredients: 5 eggs, 250g sugar, 150ml oil, 300g flour, 100ml milk, zest of lemon and orange, 15ml rum essence, a pinch of salt, 1 tsp baking powder, 600g cherries and sour cherries, semolina
