We all know this good old cake with cherries and we all remember it well from childhood.
Spring was known for it and when it was made it would disappear in the blink of an eye.
We made creamier and more complicated cakes, but somehow this one was accompanied by joy.
Maybe because it's so simple, the kids eat it just by running into the house busy with their game, and maybe because we didn't have money for sweets, so it was a real refreshment for us.
Somehow, our mothers, aunts and neighbors knew how to make it just right, and today I wanted to show you my best version of this cake.
In this recipe, I will show you how to keep the cherries from falling to the bottom, but to stay nicely distributed throughout the cake.
Enjoy this recipe.
Ingredients:
6 eggs
250 g of sugar
220 g of plain flour
50 g semolina
180 ml of oil
180 g of yogurt (thick)
8 g baking powder (half a bag)
Zest and juice of one lemon
1 vanilla sugar
400-500 g of well-drained cherries
Powdered sugar
Preparation
Prepare 6 eggs and separate the whites from the yolks.
Whip the egg whites until foamy and start adding 250 g of sugar one spoon at a time.
First add vanilla sugar to the sugar.
Beat the egg whites with sugar while you prepare the other ingredients.
In a separate bowl, mix 220 g of smooth flour, 50 g of semolina and 8 g of baking powder.
Also grate the rind of one lemon and squeeze its juice.
Add the egg yolks to the egg whites and sugar and beat for another minute.
Now you won't need a mixer anymore.
Add the zest and juice of one lemon to the egg whites and mix.
After that, alternately add the mass with flour and semolina and 180 ml of oil to the bowl.
You have to add this alternately so that at no time does the mass become too soft or too firm so that the airiness and foam of the egg whites are lost.
Mix well every time you add flour or oil.
At the end, add 180 g of yogurt.
I use thick Greek yogurt and you can use regular thick yogurt.
Do not use liquid yogurt.
Grease a 24x32 cm pan with a thin layer of butter or oil and sprinkle with flour. Shake off the excess flour.
If you bake the cake in a larger pan, it will not be this high.
I do not recommend baking it in a narrower pan, because it is possible that the sides will overcook and the inside will remain uncooked.
Place the cherries that you previously squeezed well on top of the cake.
I left the cherries in a colander for about 2 hours before making the cake.
Bake the cake at 180 °C for about 30 minutes, depending on the power of the oven.
Check with a toothpick whether the cake is baked.
When the cake is baked, leave it to cool completely and sprinkle it with powdered sugar.