I got the idea of baking a cherry cake for my kids when I was once walking along a farmer's market. The freshly picked cherries were very colorfully placed on the stalls and I immediately thought of making this never-tried-before recipe. I lose the control factor when this treat is on my breakfast table, so watch out!
Ingredients - Serves 6
- All purpose flour / maida - 1 cup
- Brown sugar / regular sugar -1/4 cup
- Cinnamon or cardamom powder - 1/2 tsp
- Baking powder - 1 tsp
- Unsalted butter - 6 tbsp (room temperature) little extra for greasing the tray
- Milk (skim or whole) - 1/4 cup
- Vanilla extract - 1 tsp
- Fresh Cherries - 1/2 cup pitted
- Powdered sugar - for dusting
Method
- Pre-heat conventional oven at 350 F
- In a big bowl mix all the dry ingredients - flour, brown sugar, cinnamon or cardamom and baking powder
- In a separate bowl mix all wet ingredients - butter, vanilla extract and milk
- Add wet ingredients to the dry and mix well, if needed add little milk
- Grease the baking tray with little butter
- Pour the cake batter into the baking tray and arrange fresh cherries on top in a pattern
- Press the cherries little bit inside the cake batter
- Bake for 25 - 30 minutes (or until a toothpick comes clean when inserted into the cake)
- Allow the cake to cool completely and dust powdered sugar over the top of the cake
Nutritional Information
- Cherries have a natural pigment called Anthocyanins which helps our bodies to produce essential amino acids
- Anthocyanins are natural pain relievers and contain anti-inflammatory properties
- Cherries also contain fibres which is important for healthy digestive system
- 6 Servings = 300 calories approximately
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