Speedy Cherry Cake Recipe

I wanted to make a fresh cherry cake the other day and I started looking for recipes, hoping I would find something new and interesting. It’s not that I wasn’t happy with what I found, but they all seemed a bit too complicated. And I wanted something speedy and tasty. This was ready in 30 minutes and I previously let the cherries bathe in sugar for an hour or so. I kept the juice and made a sirup.

What I did was just to adapt my super easy fruit cake recipe. I also used integral flour.

You will need:

  • 2 eggs
  • half a cup of sugar
  • half a cup of melted butter (just microwave it for 40 seconds in a cup)
  • one cup and a half integral flour
  • the lemon peel from a lemon
  • a handful of fresh cherries
  • a teaspoon of baking powder

How to make the cake:

  1. Turn on the oven. Put it at 185 C or 365 F
  2. Mix the eggs with the sugar until creamy. Add the butter. Continue to mix until creamy again.
  3. Add lemon peel and continue to mix.
  4. Mix the baking powder in the flour and start adding flour little by little careful not to form lumps.
  5. Use what’s left on the cup where you melted the butter to grease a cake pan. I use a brush, it’s perfect for this. Add a bit of flour and start pretending you have a hoola hoop over your hips, while holding the pan. The result should be a flour covered pan : )
  6. Pour the dough in the pan – it should be thin, but not milky.
  7. Start decorating with cherries.
  8. Put into the oven and bake for 30 minutes.
  9. When baked and still hot add the cherry sirup on top.
  10. Bon appetite! (Psst: Eat it with vanilla ice-cream, it’s beautiful!)