Soft cherry cake

Published on 29 June 2015

Favourites stay in this browser only. Sign in to save them to your account.

Quick, soft and delicious. Vary with peaches, apricots, strawberries or preferred fruit.

Do I have all the ingredients?

INGREDIENTS

You have 0 ingredients out of 8

You still need 8 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

The preparation remains in its original order; guided mode is not available for this structure.

I whisk room-temperature eggs and sugar in a bowl.

They should be pale and fluffy; I add vanilla seeds.

I continue whisking, soften mascarpone with a spatula and gradually whisk into eggs.

Once well whisked.

I sift flour and baking powder.

I gradually add it to the flour, mixing gently.

I melt and cool butter, then gradually add to mixture.

I mix well.

I stone and chop cherries.

I add to mixture., lightly flour them first if possible to prevent sinking.

I line a 26 cm tin with parchment.

I bake at 180°C for about 40/50 minutes, depending on oven. Check centrally with a skewer; if wet, extend baking.

I cool slightly before removing.

I dust with icing sugar.

Soft and delicious for breakfast or snacks, from Ho Voglia di Dolce.

Reserved advertising space · no adverts are active