About this recipe:Fresh dark cherries are cooked gently in butter, then scattered over an olive oil-based sponge and baked until golden on top and oozing with juice. A delicious dessert that the whole family will love!
200g caster sugar
300g plain flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon butter
200g pitted sweet cherries
1 tablespoon caster sugar
120ml olive oil
170g plain yogurt
1 tablespoon olive oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. In a mixing bowl, whisk 200g caster sugar, plain flour, baking powder and bicarbonate of soda together until evenly combined.
Melt butter in a pan over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, about 8 to 10 minutes. Set aside.
Form a well in the centre of the dry ingredients, and pour in 120ml olive oil, eggs and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the cake batter into a baking dish or traybake tin. Drizzle the cake with 1 tablespoon of olive oil and top with cherries.
Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A skewer inserted into the centre of the cake should come out clean.
A tasty cake that I liked mostly for breakfast with coffee. I overbaked it a bit which caused the cake to dry out, so beware of this when you try this recipe! I also decreased the sugar by a bit, but don't recommend it. Next time I'll make it with the amount of sugar stated. All in all a nice cake! - 21 Jun 2016
A very tasty recipe although I did not make it exactly as given as I found after I had started the recipe I was missing some of the ingredients so I used a vegetable oil and a cherry yogurt. I have since purchased the correct ingredients and will make it again properly. The flour I use was also gluten free as I am a coeliac. It does make a very moist cake and caused me a minor disaster as I put it into a loaf tin and it spilled over the sides whilst cooking, leaving me to wait for the oven to cool before I could clean what had been wasted. A bigger tin next time or make two. - 27 Apr 2016