Simple cake with cherries


The power of a cake is beyond anyone's imagination.
A cake, even more so if loaded with fruit, it has the ability to make clear what is not clear at first glance. The first bite tames the belly, the second clears the gaze and the third opens the mind that puts everything together.
A cake with cherries was able to tell me that people demand answers to difficult questions, and they want to have theirs and not yours. Being yourself sometimes doesn't pay, but a cake with cherries can never be a creamy dessertby its very nature it is simple, moist, just a little sweet.
There are days when I need a cherry pie in a world of light, impalpable, whipped cream.
Everyone has their own thing, there is the possibility that not everyone perceives the value of a wholemeal cake with cherries compared to a creamy and frothy dessert but I believe it is a natural selection that suits both lovers.
Then again, the good isn't just on one side… never (they would say in an early twentieth century dialogue)! It's just a matter of taste, and understanding this is already a great success, especially knowing that you are not always in possession of the absolute truth could resolve many conflicts.

Fabrics and plate Stamperia Bertozzi

I went on and on saying that this is a simple cake and that's how it is, if you have cherries at home, you can find the rest in the pantry. But if you don't have cherries you can try with peaches, apricots or the latest strawberries. In short, this is a base for a cupboard cake to memorize or write down in the kitchen notebook. Given the temperatures these days, however, it is best to keep it in the refrigerator if it doesn't finish after the first 24 hours because having the fruit inside could ferment a little.

Arm yourself with an electric whisk and some fruit, they will help you clear your head. Don't you believe it? Try it and you'll see!

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Simple cake with cherries

100 g of soft butter
150 g of granulated sugar
4 eggs at room temperature
250 g of semi-wholemeal flour
10 g of baking powder
220 g of pitted cherries
a pinch of salt

Work the soft butter with the sugar in the planetary mixer or with an electric whisk, incorporate the eggs one at a time, the sifted flour, the yeast, the salt and finally the cherries.
Line a 22cm diameter mold with baking paper and pour in the mixture, leveling it.
Cook the dessert in a preheated oven at 180°C for 40 minutes.
Remove from the oven, let the cake cool on a wire rack and, if you wish, sprinkle the cake with icing sugar.


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