I really do need to keep in the habit of updating this more often. Sorry.
This weekend I made a dairy free cherry cake. It can be made with any fruit you like, really, I just had a real craving for cherries and they are one of the few fruits that I prefer to use out of the tin – they taste just as good and are so much less work.
The recipe is really easy too – takes 5 minutes to prepare and 45 minutes to bake
250g castor sugar
250g white flour
250ml vegetable or sunflower oil (I don’t recommend olive oil as you can taste it)
4 medium eggs
zest of one lemon
1tsp baking powder
fruit of choice
Preheat oven to 180C, line a baking tin with parchment and combine all the ingredients except the fruit. This recipe rises a lot, so use a larger tin and do not spread too thickly. Once it is evenly spread on the baking tin, cover the surface with fruit of choice – in my case whole pitted morello cherries, but I love it with halved plums or apricots, blackberries in autumn or any fruit really. If I used apples or pears I would also add things like cinnamon. Put any fruit you halve with the cut side up. You can add sugar to the top before or after baking, but I found it more than sweet enough.
Bake for 30 – 45 minutes, depending on the size of your pan, and test with a skewer or toothpick to check it is cooked. Let it cool and take it out of the parchment, but keep it wrapped to stop it losing its moisture. The fruit sinks through the cake and flavours the whole thing.
I reserved the cherry syrup, and had the cake still warm with a little creme fraiche and cherry syrup with it. It was so little work I just sort of made it alongside the lunch I was making anyway and it added no extra work really – bung it in my stand mixer and then in a cake tin.
I made the cake on Saturday and today there is just enough left to share with my 3 colleagues at work and it is just as nice today as two days ago
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