The best cake in the world! (this week…)
Even if it doesn’t look super pretty and very promising, it is just heavenly good. Very moist and light, not too sweet, not too fruity. Just perfect, not only as a Sunday treat.
What’s the story behind it? About a year ago my husband bought me a book, Lunch in Paris: a delicious love story, with recipes by Elizabeth Bard. I’ve read it, loved it (c’mon, how couldn’t I? Paris and cooking – that’s just a perfect combination) and tried some recipes. And about a week ago I picked this book again from my drawer and decided to google for some more info (oh, maybe there is another book or something?!). And there it is – The blog. I picked recipe for a cherry cake from there, after I read it I felt it’s going to be good. And it is! (we ate almost whole cake for breakfast today).
1 jar of cherries (I used Marco Polo Morello Cherries, produced in Hungary!), you can also use fresh cherries – drained
170 g unsalted soft butter
3/4 cup white sugar
3 eggs, separated
1 cup plain flour
pinch of salt
1. Grease 24cm springform and cover with a thin layer of breadcrumbs.
2. Using an electric mixer, whip together butter and half of the sugar until fluffy. Stir in egg yolks and continue whipping. Add flour and salt.
3. In a large bowl, beat egg whites to soft peaks. Add the remaining sugar.
4. Gently fold the egg whites into the butter mixture using a spatula or wooden spoon.
5. Scrape the batter into prepared springform and cover with cherries.
6. Bake in 180C (fan forced) for 40 min. Sprinkle with vanilla sugar when cooled.