Cherry Cake Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Cherries | 450g |
| All-purpose flour | 150g |
| Potato starch | 90g |
| Eggs | 160g |
| Sugar | 150g |
| Butter | 100g |
| Baking powder | 16g |
Instructions
-
Prepare the Cherries
Start by pitting the cherries with a smooth-bladed knife. Set them aside, as they will form the centerpiece of your cake. You can use a cherry pitter if available, or carefully slice them in half and remove the pits. -
Make the Batter
In a large mixing bowl, beat the butter and sugar using an electric mixer until the mixture becomes light and fluffy. This process should take about 3-5 minutes. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Continue beating the mixture until smooth and well-combined. -
Sift the Dry Ingredients
Sift together the all-purpose flour, potato starch, and baking powder into the butter and sugar mixture. This ensures there are no lumps and helps evenly distribute the dry ingredients throughout the batter. Mix gently until just combined, being careful not to overwork the batter. -
Prepare the Cake Pan
Grease a 20 cm (8-inch) round cake pan with butter and lightly dust it with flour to prevent the cake from sticking. Pour a spoonful of the batter into the base of the pan and spread it evenly. -
Add the Cherries
Take about 13-14 fresh cherries, blend them with an immersion blender until smooth, and pour this cherry puree over the layer of batter in the pan. Arrange the whole pitted cherries in a circular pattern on top of the batter. This will create a beautiful, rustic look once baked. -
Top with Remaining Batter
Pour the remaining cake batter over the cherries, using the back of a spoon to spread it evenly across the surface. Make sure the cherries are mostly covered, leaving just a hint of their red color peeking through the batter. -
Bake the Cherry Cake
Preheat your oven to 200°C (390°F) in static mode. Place the cake in the lower part of the oven and bake for the first 30 minutes. After that, move the cake to the middle rack of the oven and bake for an additional 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve
Once the cake is fully baked, remove it from the oven and let it cool for a few minutes in the pan. Then, turn the cake out onto a wire rack to cool completely. Serve the cherry cake at room temperature, and enjoy its delicious balance of moist cake and tart cherries.
This Cherry Cake is a simple yet elegant dessert, perfect for any occasion. The natural sweetness of the cherries combined with the soft, fluffy cake creates a delightful treat that everyone will love.
