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It is the best fruit cake I have tried so far, it is moist and on top it forms a thin crunchy pojghita.
The only drawback is that the fruit will fall to the bottom, but my advice is not to increase the amount of flour because it will completely change the consistency of the cake.
I wish you success and it must be tried!
- 6 eggs
- 1 cup and 1/2 sugar
- 1 cup and 1/3 flour
- 1 baking powder
- 1/2 cup oil
- 500 - 600gr seedless cherries
- peel of one lemon plus juice of 1/2 lemon
Preparation time: less than 60 minutes
RECIPE PREPARATION Cherry cake:
1.Rub the yolks with a cup of sugar until white, then add 1/2 cup of oil and lemon peel and beat well with the mixer.
2.Beat the egg whites separately with 1/2 cup of sugar until they become like a hard meringue.
Interfere 1 with 2, put the baking powder in a bowl together with the flour then add the flour in the rain over the dough, mixing lightly with the aim from the bottom up.
Pour the dough into the tray lined with baking paper, place the cherries evenly on the entire surface and bake in the preheated oven at 180ºC until lightly browned.
Good appetite! it's delicious!
it can be made with other fruits, cherries, apricots, peaches, plums, grapes. (both frozen and fresh)