In my opinion, cherries are the epitome of summer. In spring, cherry trees – and fruit trees in general – play a major role with their blossoms, and in summer everybody loves their fruit. I still remember when my parents and I spent our holidays in Tuscany when I was a kid. We rented a small apartment on a farm for a couple of days, and even though my memories are not that comprehensive anymore because of my young age, I still remember the cherry harvest that took place at that time.
Huge fruit meadows with cherry trees, the crowns full with dark, juicy fruits. Sights like these stuck in my head and cause an emerging of the summer feelings, even if it has been a long time since then.
Cherries are versatile deployable fruits. They are great used in cakes and desserts, it is possible to preserve them, and combined with duck breast, for example, they make a perfect sweet component in savory dishes.
Today’s recipe is an easy tray-baked cherry cake. I made it this weekend because of a friend’s birthday. Tray-baked cakes are just perfect for this kind of occasion as they provide a cake for a lot of people. I like cakes best when they are prepared in a classic way, without any frills. Just like you know cakes from your grandmother. And this cherry cake is exactly like that, it concentrates on the essentials, but without being boring. Just try it out!
Tray-baked Cherry Cake
Yield: 1 baking tray
250 g butter (room temperature)
700 g tinned sour cherries
300 g flour
1 package of vanilla sugar
2 tsp baking powder
130 g sugar
100 ml milk
1 dash of rum
Preheat the oven to 160°C.
Give the tinned cherries into a sieve drain them.
Line a baking tray with baking paper.
Divide the eggs into egg yolks and egg whites.
Beat the egg whites into a stiff and set aside. In a separate bowl, mix the egg yolks, butter, sugar vanilla sugar, and rum and whisk until foamy. Add the flour and milk little by little.
Stir in the stiff egg whites, then spread the dough evenly on the baking tray.
Distribute the cherries evenly on the dough.
Bake the cake for about 35-40 minutes.
Serve sprinkled with powdered sugar.