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Polish cherry cake
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!
Ingredients
Serves: 12
- 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
- 4 eggs
- 170g plain yogurt
- 1 tablespoon olive oil
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.
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Reviews & ratings
Average global rating:
(32)
Reviews in English (21)
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
I really screwed this one up the first time through Always good to remember to add the sugar! But I also cooked the cherries per the directions and ended up accidentally caramelizing them. So, the second time I made it, it came out pretty well. I used about 2.5 cups of cherries the second time, and simmered them on medium low heat (3.5 on my electric) with 1.5 T of butter and a little extra sugar - rounded tablespoon. This produced a lot more juice. I think if I make it again though, I'd use even more cherries because where it has juice and cherries, it's the tastiest. Also, I pulled it out at 35 minutes instead of the 40 recommended. I think it may have been done before that though - I'll experiment with times for the next time I make it. I'd also probably try adding vanilla and a little dash of salt to bring out more flavor in the cake itself. The cake is not terribly moist, but it's flavorful. It's not overly sweet, and tastes great with ice cream and a drizzle of chocolate sauce. I think it would also be great with whipped cream or a powdered sugar glaze. I think it'd be good with blueberries too - I may try that next time. Update: Made this a 2nd time and added almond extract, used different cherries and added a streusel. Wow! Delicious - moist and flavorful. - 09 Jul 2011 (Review from Allrecipes US | Canada)