Cherry cake

Cherry Cake - a delicious and easy-to-make recipe

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 60-65 minutes
Servings: 12

We present you a recipe for cherry cake, a quick and flavorful dessert, perfect for sweetening any meal or impressing guests. Cherries are fruits with a rich tradition in gastronomy, having a long history of consumption due to their sweet-sour taste and nutritional benefits. This cake is moist, fluffy, and full of flavor, and the combination of beaten egg whites with fresh cherries makes it particularly special.

Here’s everything you need to know to create this delight:

Ingredients

- 16 tablespoons of sugar
- Water - enough to moisten the sugar (approximately 200 ml)
- 8 eggs (whites and yolks separated)
- A pinch of salt
- 8 tablespoons of vegetable oil (choose a neutral-flavored oil)
- Vanilla essence (1-2 tablespoons, to taste)
- Flour - as needed (approximately 600 g)
- One packet of baking powder
- 620 g of pitted cherries (preferably fresh; if using frozen cherries, let them thaw and drain well)

Instructions

1. Preparing the sugar syrup
In a small saucepan, add the 16 tablespoons of sugar and water. Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved. Once the syrup is homogeneous, remove the saucepan from heat and let it cool.

2. Preheating the oven
Preheat the oven to 180°C while you prepare the other ingredients.

3. Preparing the egg whites
In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until they become a firm and glossy foam. This is a crucial step for achieving a fluffy cake.

4. Combining the ingredients
After the egg whites are beaten, slowly pour in the cooled sugar syrup, mixing constantly with a silicone spatula to avoid losing air from the egg whites. Then add the yolks, oil, and vanilla essence, continuing to mix gently until homogeneous.

5. Adding the flour
Sift the flour and baking powder together. Start adding the flour gradually, mixing with the spatula from the bottom up to maintain the aeration of the batter. Be careful! Do not mix too much, as the cake may become dense.

6. Incorporating the cherries
Add 2/3 of the pitted cherries into the batter and mix gently to distribute them evenly.

7. Pouring the mixture into pans
Prepare two cake pans: grease them with oil and line them with parchment paper. Divide the cake batter between the two pans, then place the remaining cherries on top.

8. Baking
Place the pans in the preheated oven and bake for 40-45 minutes, until the cakes turn golden and pass the toothpick test (the toothpick should come out clean).

9. Cooling and serving
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10-15 minutes. Then, remove them from the pans and let them cool completely on a rack. If desired, dust them with powdered sugar before serving for an elegant appearance.

Useful tips

- Cherries - fresh or frozen?
If using frozen cherries, make sure to drain them well; otherwise, the batter may become too wet.

- Gluten-free version
You can replace wheat flour with gluten-free flour (such as almond flour or rice flour), but keep in mind that the texture and taste may vary.

- Serving suggestions
This cherry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, a dark chocolate sauce would add a decadent touch.

Nutritional benefits

Cherries are rich in antioxidants, vitamins C and K, and contribute to heart health. Additionally, egg whites are an excellent source of protein, and the sunflower oil used in the recipe provides essential fatty acids.

Frequently asked questions

- Why should I separate the egg whites from the yolks?
Separating the egg whites allows for a more airy texture, essential for a fluffy cake.

- Can I add other fruits?
Of course! You can experiment with raspberries, blackberries, or even plums. Each variation will add a different flavor.

- How do I keep the cake fresh?
Wrap it in plastic wrap or store it in an airtight container. It keeps well at room temperature for a few days.

We wish you happy cooking and enjoy every slice of cherry cake! This simple yet delicious recipe will surely become a family favorite. Bon appétit!

 Ingredients: 16 tablespoons of sugar; water - enough to moisten the sugar (about 200 ml); 8 eggs; a pinch of salt; 8 tablespoons of oil; vanilla essence; flour as needed (600 g); one packet of baking powder; 620 g of pitted cherries.