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Author Notes: This cake will help us remember gathering and sharing food with our families; A time when we would forget about all our troubles and enjoy good company and good food. That is what this cake is all about to me. —Jasmina Gajic
grams white Spelt flour
grams unsalted butter
milliliters vegetable oil
grams sweet cherries
- Mix cherry with lemon zest an hour before you start mixing the cake.
- Heat the oven to 175 C and grease a baking tin – I used a medium size bundt mould.
- Separate egg yolks from egg whites. Mix flour, salt and baking powder and leave aside. In a large bowl beat the butter, sugar and egg yolks until pale and fluffy. Add half of the oil, mix well, then add half of the yoghurt and mix again. Repeat the process with the rest of the oil and yoghurt. Add flour mixture and mix gently with wooden spoon or spatula.
- In another large bowl beat the egg whites until soft peak form. Again, using a spatula mix gently into a flour batter. Pour 1/2 of the batter into a baking tin, place cherries on top and finish by adding the rest of the batter. Bake for 50-55 minutes or until you get a golden colour, the smell from the oven is irresistible or the cake tester comes out clean.
- After baked, leave for a few minutes in the baking tin. Transfer to a cooling rack and dust with powdered sugar. Can be served with whipped cream or creme fraiche which nicely combines with cherry syrup.