We’re in full cherry season here on this side of the universe. Which can only mean that I’ve bought and/or received enough cherries to last a lifetime and like any fresh summer fruit, they don’t last more than a few days.
But all hope is not lost because that gives me the perfect opportunity to explore new recipes and ideas with these lovely fruits. So I took a hefty batch, pitted them and made them into a fluffy and decadent cherry cake.
Here’s what you’ll need:
6 large eggs
1 tsp vanilla extract
50g melted butter
2 tsp baking powder
200-300g pitted cherries (or measure them by heart, like I did)
- Beat the egg whites until firm peaks form.
- Add sugar and beat until fully incorporated and has a shiny texture.
- Add the egg yolks and the vanilla incorporating lightly
- Add the melted and cooled butter
- Add the flour, salt and baking powder, mixing gently so that it maintains the fluffy and airy consistency
- Pour the composition in a greased baking pan.
- Add the pitted cherries
- Bake at 180C for 30-40 mins or until it passes the toothpick test.
Serve with powdered sugar and share this beauty with friends and family. It’s such a nice and light summer dessert that I cannot possibly praise it more.
Do let me know if you’ve tried it. Toodles!