It's time for the sweet tooth of yours! This sweet delight is amongst my favourites because of the tart taste of the sour cherries. I love the contrast between the two flavours, sweet and sour.
I remember when I was a child and this was something that was made in the kitchen quite often by my mother or grandmother. It is quick to make and ...quick to eat!
In the traditional recipe one would sprinkle powdered sugar on top, but as I have given up normal sugar since january 2024 I replaced this with the healthier alternative of xylitol (birch sugar). Feel free to use it on top or not, it is totally optional.
This sponke cake goes really well with a glass of cold milk!
I hope this recipe will bring you some comfort for your inner child as we all know how healing it is to eat something that brought you joy as a child:)
Ingredients:
- First we separate the eggs. We mix the honey, sunflower oil and the yolks. We add salt into the eggwhites, the zest and whisk them until they become firm and fluffy.
- Slowly we add the yolks into the fluffy eggwhites and stir it up and down with a spoon, carefully, in order to retain the air bubbles trapped in the mixture.
- We sift the flour and slowly add it to the mixed eggwhite and yolks.
- We put this in the preheated oven at 180° Celsius with ventilation. We leave it for 30 minutes and use a toothpick to see if it done (we poke it and if the toothpick comes out clean it is ready)
- We leave it to cool down for 1 hour and then enjoy it.