Hello foodies!
Last week I had a lot of work with these delicious sweet cherries. Check my last post on harvesting cherries if you're interested!
This recipe I share with you today is a classic Romanian recipe in the summer days! Usually, this recipe is well known with sour cherries but still, when sweet cherries are in season, this is a recipe that every Romanian woman makes it at home.
I love fruit cakes, fruit cobbler or pie that have fruits in them. They are my fav desserts! That's why I often bake fruit cakes, apple crumble being one of my favorites! 🍒
INGREDIENTS:
(for one portion)
- 5 eggs
- 200 g sugar
- 7 Tbsp oil (I used coconut but ANY oil is good)
- 1 tsp baking powder
- optional (lemon peel or vanilla)
- about 250 g white flour
- some more flour (a couple of Tbsp if you're using fresh cherries)
- unpitted cherries (about 350 g or maybe more) 🍒
In these pictures, I had 2 portions in the same batch, in a big tray. That's why I doubled all ingredients listed above.
INSTRUCTIONS:
First of all, preheat your oven at 170°C.
Separate the egg whites and start beat them with a mixer. When the egg whites stands hard (stiffed) incorporate the sugar. I put a bit less as it is mentioned in the recipe.
 |  |
|---|
If you're using coconut oil, start melting it. If not, then any type of oil I guess is good. Because I made 2 portions I had 7 Tbsp Coconut Oil and 7 Tbsp Sunflower Seeds. I think that's because most of the recipes in Romania aren't with coconut oil, but sunflower oil. And I wanted to swich completely on coconut in this recipe but I was afraid of failure...
After you have your oil ready, in a bowl mix the egg yolks, baking powder and oil.
 |  |
|---|
Mix everything for 3-4 minutes, until eggs yolks double in size and are creamy.
And after that, pour it over the egg whites. At this point, dn't use the electric mixer anymore. You can add the lemon peel as well now.
Add flour and mix everything easy, nice and slowly. The batter needs to have an airy texture.
On a plate, a bowl or tray add flour and then try to roll the cherries in it. You don't have to insist much if the cherries (or the fruits you chose to use) aren't juicy. 🍒🍒
 |  |  |
|---|
In a tray, put baking paper and then pour the batter over. And on top put the cherries as well. And that's it. Leave it in the oven for 35-40 minutes. Because I had a BIG portion, I think I kept it in the oven more than 45 min.
 |  |  |
|---|
This recipe it's much easier than it looks. The cake is airy, fluffy and moist. I liked its consistency very much! ❤️
 |  |
|---|
 |  |
|---|
This recipe is adjustable and there are many options to choose from but today I share with you one that I like to do because is easy to make and the cake is moist. Other recipes result in a dry cake which I found not quite enjoyable. 🍒
When I say many options, I mean that this recipe can be made with or without oil, youghurt or kefir. In some recipes, the egg whites and egg yolks are mixed together. You can even replace the sweet cherries with blueberries, sour cherries, strawberries or even raspberries. 🍒
I hope you guys like this recipe and as I said, yoou can replace cherries with strawberries, raspberries or blueberries.
There is also a simpler method, leaving out the oil. But that alternative is more dry. It works perfectly with a cup of tea! 🍒
I'm sharing also these photos with our cherry tree, see from where I picked up these little flavored cherries. Though it's best to check my post here.
 |  |
|---|
Thank you for reading,
Wish you a perfect weekend!
Stay healthy,
Missdeli ❤️