Hello, friends, food lovers, and community! I hope you are all doing well and enjoying time with your loved ones.
As you may know, I am a nature lover, and I enjoy walking in nature whenever I get the chance. During my last walk around a nearby forest, I discovered some wild cherries. They were very tasty, though a bit sour. We ate a few, but there were so many that I decided to make a cake with them. The result was delicious and perfect for a summer dessert.
Here鈥檚 how I made it:
300 grams of deseeded cherries
3/4 cup of sugar
2 tablespoons of cornstarch
1 cup of all-purpose flour
1/2 cup of oatmeal
1/4 cup of coconut jaggery
1/2 cup of thick coconut milk
1/4 cup of cocoa powder
1/4 cup of oil
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of vanilla essence
1 tbsp candied lemon zest
Making the Cherry Compote
First, wash and deseed all the cherries.
Add the cherries and sugar to a pot and keep it on the stove for cooking.
Mix cornstarch with a little water to create a slurry.
When the cherries start boiling, add the slurry to the pot and stir well until it thickens. Set it aside to cool. You can use it immediately after it cools or store it in the refrigerator for later.
Making the Oatmeal Slurry
In a mixer, combine the oatmeal, water, and 2 tablespoons of coconut oil. Blend until you achieve a slurry-like paste. Set aside.
Mixing the Wet Ingredients
In a bowl, add the thick coconut milk (the thick layer on top without shaking the coconut milk container).
Add the coconut sugar, oatmeal slurry, and oil.
Mix in the vanilla essence. Combine all the wet ingredients thoroughly and set aside.
Mixing the Dry Ingredients
In a sifter, add the flour, baking powder, baking soda, salt, and cocoa powder. Sift these dry ingredients into a separate bowl.
Combining Everything
Gradually sift the dry ingredients into the wet mixture.
Add 1/4 cup of water or thin coconut milk and mix gently, just enough to incorporate both wet and dry ingredients without overmixing.
Baking the Cake
In a cake pan or pie pan, line it with baking paper and grease with oil.
Pour the cherry compote into the pan and spread it evenly. If you have candied lemon peel, sprinkle it on top (or use fresh lemon peel).
Spread the cake batter on top of the compote and gently tap the pan to even it out. I used a few muffin cups with leftover batter.
Preheat the oven to 180掳C (350掳F) and bake for around 25-30 minutes.
After the toothpick test, remove it and let it cool down.
Flip it upside down
Once the compote cake is ready, feel free to decorate it according to your choice! And enjoy!
Thank you!
