Friday, 5 August 2011

Fresh Cherry Cake (Eggless)

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

  • 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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