Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, summer cherry cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
A cake inspired by a trip to Normandie, this Summer Cherry Cake works with all of your favorite This is a bit of a cheat recipe, only in the fact that I simply swapped out the fruit from a cake I made last. Fresh cherry cake recipe, the easiest cake mix ever. Sun blazing July, a holiday cottage, me.
Summer cherry cake is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Summer cherry cake is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have summer cherry cake using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Summer cherry cake:
- Prepare 110 g (1/2 cup) groundnut or rapeseed oil
- Prepare 200 g (scant cup) sugar, plus 2 tbsp. for sprinkling
- Prepare 1 tsp cinnamon
- Take 1/2 tsp salt
- Take 250 g (2 cups) plain flour
- Prepare 1/2 tsp bicarb of soda
- Prepare 160 ml or 170g (2/3 cup) buttermilk
- Make ready 250 g (1 1/2 cup) cherries
Clafoutis is THE dessert for cherry lovers! No fats and low sugars, this cake is ready to be devoured! This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake. I always make at least one of these cakes during cherry season though I eat so many cherries that I.
Instructions to make Summer cherry cake:
- Butter and flour or line with parchment a square tin 20 x 20cm or similar. Preheat the oven to 170C/325F/gas 3.
- Stone and halve the cherries.
- Mix the oil and sugar in a bowl, add the cinnamon.
- Add the flour and salt and the bicarb of soda and mix in – the mixture will resemble wet sand.
- Add the buttermilk and mix into smooth batter.
- Pour it into the prepared tin and cover with the cherry halves, cut side down.
- Sprinkle with the 2 tbsp. of sugar and bake for 40 – 45 minutes until a skewer inserted in the middle of the cake comes out clean.
- Cool completely in the tin.
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