Founder of @Umami Sans Frontières
For 4 people:
1/ Preparing the Cherries: Wash the cherries, remove the stems, and pit them using a straw or by cutting them in half and removing the seeds.
2/ Softening the Butter: Melt the butter slightly in the microwave to soften it.
3/ Whisking the Eggs and Sugar: In a bowl, whisk together the eggs, sugar, and vanilla sugar until well combined.
4/ Incorporating the Dry and Wet Ingredients: Gradually add the flour and baking powder, alternating with the milk, and mix until the batter is smooth.
5/ Adding Butter: Pour in the melted butter and mix until fully incorporated.
6/ Adding the Batter and Cherries:Grease a 20cm cake mold with butter (not listed in the ingredients) and pour in the batter. Arrange the cherries evenly over the batter, gently pressing them in.
7/ Topping and Baking: Sprinkle sliced almonds on top. Bake in a preheated oven at 180°C for 35 to 40 minutes.
8/ Cooling and Serving: Once baked, let the cake cool slightly before removing it from the mold and transferring it to a plate.
⭐️Tips to Make Your Cherry Cake Even Better⭐️
⭐️ Sweet Finish: Dust with powdered sugar or add a generous dollop of whipped cream—because who doesn’t love a little extra indulgence? 😋
⭐️ Cherry Pitting Hack:Use a stainless steel straw to pop out those pits—it’s quick, clean, and way more effective than a floppy plastic one!
⭐️ Pan Size Matters: A 20 cm (8-inch) round cake mold works best for this recipe. Not too big, not too small—just right!
⭐️ Baking Time Watch: Ovens can be quirky! ⏲️ Keep an eye on the cake during the last 10 minutes and test with a skewer—it should come out clean when it’s ready.
⭐️ Perfect Pairing: Serve it with your afternoon tea or coffee ☕, or keep it light as a fruity dessert after dinner. Either way, it’s a treat! 🍒
Founder of @Umami Sans Frontières
