Looking through the amazingly delicious recipes from my latest book acquisition “Afternoon Tea at Home” by Will Torrent, I have found a cake that took me directly back to my childhood, into my grandma’s kitchen: sour cherry cake.
My grandma used to have in her huge garden 2 sour cherry trees and every year around mid of June, when they where ripen enough, she used to do sour cherry cake.
I was always a person that loves more sour that sweet and of course I’ll prefer sour cherries to sweet cherries. My grandma’s cake was my absolute favourite of the season.
Now I don’t have my grandma’s booklet recipes and most of the time she used to cook and bake from her heart, without following any recipe, but the craving was too big so I needed to try this sour cherry cake and I must say it tastes pretty much the same as my grandma’s.
Never miss a recipe:
Let’s see the ingredients needed for a 27 cm / 10 ½-inch square baking pan, 16 servings
(I have used my only square baking pan which is smaller, has 21 cm / 8 inch, so the cake was a little bit higher).
- 320 g / 2 ½ cups plain / all purpose flour
- 10 g / 2 ½ teaspoons baking powder
- A pinch of salt
- 250 g / 1 ¼ cups caster / granulated sugar / brown sugar
- 2 eggs
- 15 g / 1 tablespoon vanilla extract
- 225 ml / scant 1 cup sunflower oil or other neutral vegetable oil
- 225 ml / scant 1 cup whole milk
- 500 g / 2 ½ cups fresh or frozen pitted sour cherries (if frozen, do not defrost)
- A handful of flaked / slivered almonds
- Icing / confectioners’ sugar for dusting
Directions:
Preheat the oven to 160ºC (325ºF) Gas 3 and prepare your square baking pan lining it with baking paper.
Sift together the flour and baking powder in a large mixing bowl and set aside.
Combine the salt, sugar and eggs in a separate bowl and beat with a handheld electric mixer until the mixture triples in volume and leaves a trail when you drag a spoon through it.
Add the vanilla extract and stir through.
In a slow stream pour the oil, mixing well, followed by the milk.
Add the sifted flour mixture and mix just enough to combine.
Spread evenly in the prepared pan and sprinkle all over with sour cherries.
Sprinkle with flaked/slivered almonds for extra flavour and texture.
Bake in the preheated oven for 25-30 minutes or until the skewer inserted in the middle of the cake comes out clean.
Cool, then cut into squares and sprinkle with icing / confectioners’ sugar before serving.
A very easy but irresistible cake.
Very moist and delicious.
The only problem is that you can’t stop at only one square 😉
Sour Cherry Cake
Ingredients
- 320 g / 2 ½ cups plain / all purpose flour
- 10 g / 2 ½ teaspoons baking powder
- 1 pinch salt
- 250 g / 1 ¼ cups caster / granulated sugar / brown sugar
- 2 eggs
- 15 g / 1 tablespoon vanilla extract
- 225 ml / scant 1 cup sunflower oil or other neutral vegetable oil
- 225 ml / scant 1 cup whole milk
- 500 g / 2 ½ cups fresh or frozen pitted sour cherries (if frozen, do not defrost)
- A handful of flaked / slivered almonds
- Icing / confectioners’ sugar for dusting
Instructions
- Preheat the oven to 160ºC (325ºF) Gas 3 and prepare your square baking pan lining it with baking paper.
- Sift together the flour and baking powder in a large mixing bowl and set aside.
- Combine the salt, sugar and eggs in a separate bowl and beat with a handheld electric mixer until the mixture triples in volume and leaves a trail when you drag a spoon through it.
- Add the vanilla extract and stir through.
- In a slow stream pour the oil, mixing well, followed by the milk.
- Add the sifted flour mixture and mix just enough to combine.
- Spread evenly in the prepared pan and sprinkle all over with sour cherries.
- Sprinkle with flaked/slivered almonds for extra flavour and texture.
- Bake in the preheated oven for 25-30 minutes or until the skewer inserted in the middle of the cake comes out clean.
- Cool, then cut into squares and sprinkle with icing / confectioners' sugar before serving.
Notes
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Happy Baking!
