Marbled sour cherry cake, fluffy and full of flavor
Preparing the basic dough:
Ingredients · Servings 16
- 300 g sour cherries (stoned)
- 350 g flour
- 4 eggs
- 200 g Greek yogurt (10% fat)
- 100ml oil
- 10 g baking powder
- 20g cocoa
- 200 g zahar
- 1 tablespoon vanilla extract
- 40 ml milk
- a little salt
Method · 1 h 40 min
- Start with eggs at room temperature and mix them well with the sugar for a few minutes, until the mixture becomes slightly foamy.
- Pour the oil over the egg and sugar mixture. If you wish, you can replace it with melted and cooled butter.
- Add the 10% fat Greek yogurt and incorporate it very well, so that the dough comes out smooth and nice.
- Add a little salt and natural vanilla extract, then mix well to obtain a flavorful base for cherry cake.
- Add the flour and baking powder, then mix just until combined. Don't overmix, so the dough stays nice and fluffy.
- Take 300 g of the prepared dough and place it in a separate bowl for the cocoa part.
- Add the cocoa and milk to the separate dough.
- Mix very well, until you obtain a homogeneous cocoa composition, without any dry traces.
- Line a cake pan very well with baking paper so you can easily remove the cake after baking.
- Alternately add one tablespoon of the vanilla mixture and one tablespoon of the cocoa mixture, for the marbled effect.
- When you have added about half of the dough, add some of the cherries.
- Submerge the cherries well in the batter so that they don't just remain on the surface after baking.
- Continue adding the two compositions alternately until you finish both.
- Add the cherries again on top and gently push them into the batter so that the cake has well-distributed fruit.
- Place the tray in the oven preheated to 170°C and bake the cake for approximately one hour and 20 minutes.
- Check the cake with a toothpick. When the toothpick comes out clean, the cake is well baked inside.
- Let the cherry cake cool before slicing it so it keeps its beautiful shape.
- Slice it and serve it plain. It will be beautifully marbled, fluffy, slightly moist and full of sour cherries.
