Sour Cherry Cake Recipe | Tasty Sunday #20

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Hey, hey! What's up? Today I am returning with a new recipe for those with a sweet tooth! 😋

I know I already mentioned a couple of times that I am trying to stay away from sugar and sweets as much as possible, but I am doing a great job failing every single time!

So today, I thought about making someone else’s mouth water too, to avoid feeling alone in this game of craving for sweets! Haha.

But fear not. It's a recipe that you can get ready in 5 minutes only, and after 25-30 minutes more of baking, you will have everything ready to be served. I am actually experiencing a lot of these kinds of recipes that take so little to get ready, so I might as well give a try to a new dessert recipe every month.

10x eggs
a pinch of salt
10x Tbsp of sugar
10x Tbsp of flour
30ml of vanilla essence
400g of sour cherries

The first thing I did was to separate the ten eggs into whites and yolks.

You'll need them both, but implemented on different stages in this recipe.

Next up, the whole action is going to take place in a mixing bowl. You can either use a normal mixer or mix everything by hand, but it's going to require a lot of mixing, and that's why I decided to use a stand mixer that mixes automatically, and only add the ingredients one by one, while controlling the speed.

The first ingredient added to the bowl was the egg whites, being followed by a pinch of salt, and then one tablespoon at a time from the total of 10 Tbsp of sugar.

I decided not to add everything from the start to make sure everything is mixed well and that I will get a very foamy cream once the egg whites are mixed well with the sugar.

Once the sugar was mixed well, I started adding one by one the egg yolks as well.

While the robot was on high speed when mixing the egg whites with the sugar, from now on I used a really slow speed because I was afraid not to see the cream getting separated.

The next ingredient to get into the bowl was the small bottle of vanilla essence.

Still, at this step, you can add the grated zest from a lemon or orange. Personally, I did not have either of the two, but I will surely include them next time baking this cake.

Last but not least, it was the turn to implement one by one the ten tablespoons of flour as well.

Again, I used a slow speed and only added the next tablespoon once the one before was fully implemented in my composition.

You can also add 1-2 Tbsp of flour on top of the sour cherries as well. It really depends on whether they are fresh or not.

In my case, the sour cherries I had were taken from the freezer, and they left a lot of juice, so adding some flour to absorb it was essential. Otherwise the juice could make the cake too soft and not bake properly.

Once everything was mixed well, I transferred my composition into a large baking tray.

You'll notice that the whole composition is still very soft, and it won't feel like actual dough, but that's normal since I did not include any yeast or baking powder.

That was on purpose because it will have the whole cake be very fluffy and a lot easier for the stomach.

After the composition was spread on the whole surface of the baking tray, I added the sour cherries as well, playing a bit with the juice they left to create some effects on top of the cake.

If the sour cherries you will use are fresh, you will notice them floating on top of the composition and don't leave any juice behind, but that's absolutely normal, and it won't actually make a change be felt in terms of taste.

After 25-30 minutes at 180°C, my cake was ready.

It took me a bit over 25 minutes, but it really depends on whether it is ready after 25 or 30 minutes, based on your oven.

Hence, I always suggest doing the toothpick test to check if it is baked before taking it out.

Once the cake was out of the oven, you can either serve it hot (although I won't suggest doing so), or let it cool for about 30 minutes before pouring powdered sugar on top of it.

If you do it when it's freshly taken out of the oven, the sugar will melt and make the cake very sticky.

At first, I was afraid it might be a bit too much sugar with the vanilla essence, 10 Tbsp of sugar and then an extra layer of powdered sugar on top of the cake, but it turned out into the perfect mix between sour and sweet, with a very fluffy and quick to prepare cake.

Don't forget to share pics in the comment section if you are trying this recipe on your end! 😋

Preparing + cooking time: 30 mins

Other food recipes I shared on the chain from the Tasty Sunday series:

^{Gabriela Travels is a Curator for Worldmappin and Hive Gaming communities, but also the FOUNDER of "Festival Mania" who started this community from the passion of attending various festivals and with the purpose of encouraging more people to explore festivals all around the world and share their experiences.

At the same time, Gabriela is an independent Graphic Design Freelancer since 2019 completing over 600+ orders in this time and collaborating with various businesses and people from all over the globe.

Additionally, Gabriela has her own corner on the internet since 2017 where she writes various articles for her blog, the most popular being the travel ones (350+ articles written on this field), but also approaching other topics as well, like game and book reviews, lets plays, movie and series reviews, photography posts, cooking recipes and more, boosting the total number of articles written to 850+ blog posts.

Gabriela is also a gamer since she was 11 years old and gaming remains one of her biggest passions along with traveling, owning a YouTube channel for each of the two.}

~ @GabrielaTravels ~