- SHOP LIST
- Plain flour
- Buckwheat flour
- Cane sugar
- Baking powder
- Sodium bicarbonate
- Corn flour
- Powdered sugar (optional)
I love breakfast, my all time favorite meal (and I know, I’ve already told you a ton of times). And, between breakfast treats, I especially love pantry cakes, simple cakes, soft and comforting, something to hold on to in the morning to find the necessary energies to start the day.
I always search for new breakfast cakes, especially for low fat ones, so when I saw Marina’s rustic straberries cake I fell in love. I immediately made it, just with some changes: no strawberries but cherries (a lot of them, really), and no wholewheat flour, but plain and buckwheat ones.
The result is a very soft and moist cake, rich in delicious sweet and sour fruits. A warning: even if it’s a pantry cake, it doesn’t last long, ‘cause it’s very fruity, so consume it in 3, 4 days top.. but I don’t think it will be difficult.
I was almost forgetting… HAPPY 4th OF JULY TO ALL MY US READERS!
Rustic cherry cake
- Yield: A square 20×20 cm baking pan (or a 20 cm in diameter round one)
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
- 500 grams of cherries unpitted. I used a lot of cherries, but you could use less
- 150 grams of plain flour
- 30 grams of buckwheat flour
- 1 tsp baking powder
- 1/2 tsp sodium bicarbonate
- 1/2 tsp salt
- 125 grams of natural yogurt
- 150 grams of cane sugar
- 2 eggs
- 4 tbsps corn flour
- powdered sugar optional
- First of all, wash and clean cherries, then pit them and cut them in half.
- Pre-heat the oven to 356°F (180°C).
- Mix plain flour, buckwheat one, baking powder, bicarbonate and salt in a bowl.
- In another bowl beat sugar and yogurt together until you have an homogeneous mix, then add one egg at a time and continue beating.
- Add a little at a time the solid ingredient, 2/3 of the cherries and the corn flour.
- Pour the mixture in a square 20×20 cm baking pan (or 20 cm round one) previously greased and floured (or lined with parchment paper).
- Arrange on the surface the remaining cherries, then bake in a pre-heated oven for 30 to 40 minutes (do the tootpick test).
- Take it out of the oven, let it cool completely, cut in squares and, if you like, sprinkle with some powdered sugar.
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