Cherry bundt cake

Does simplicity strike you as something that can be so beautiful and irresistible that you simply have to have it or make it? I struggle with temptations like this all the time. I suppose that I don’t have to point out that cakes have a leading role in this weakness of mine. I call it a weakness because it can occur even when I am not ready for it, or have no time. I remember a whole dinner could suffer for that matter and had to be made in a very short time. That means that we might have a simple pasta meal for dinner today. This cake took advantage of me and my time but lets be honest – who can resist it.

But I know that this is not the case in some households. Strictly hypothetically speaking if you were in my in-laws neighbourhood and you decided to visit, you would be nicely welcomed and served not just with a delicious meal but cakes would be included as well. Never ever have we visited them and not been served with the little treats that would miraculously appear at the end of the meal. The most likely one would be Lenja pita or  literally translated  Lazy apple or cherry pie; Which happens to be one of my favouritesThis treat originally made with lard, switched to butter or similar due to lack of good quality lard. Or that is what I like to believe. This is one of the sweet treats in the Balkans with history of being different/unique in every household and of course all recipes are perfect despite their slight difference.

So, this sweet inspired me to make a cake that will help us remember gathering and sharing food with our families; A time when we would forget about all our troubles and enjoy good company and good food. That is what this cake is all about to me.

This cake is made with three different sources of fat but that makes it to taste like soft pieces of pure beauty, melting slowly in your mouth. Take it in moderation and it’ll be easy on your stomach as well – that is if you can!

Cherry bundt cake 

200 gr white Spelt flour

125 gr unsalted butter

150 gr sugar

1/2 teaspoon aluminium free baking powder

1/4 teaspoon sea salt

2 eggs

125 gr yoghurt

50 ml vegetable oil

200 gr cherries (I used frozen one)

1 lemon zest

Mix cherry with lemon zest an hour before you start mixing the cake.

Heat the oven to 175 C and grease a baking tin – I used a medium size bundt mould.

Separate egg yolks from egg whites. Mix flour, salt and baking powder and leave aside. In a large bowl beat the butter, sugar and egg yolks until pale and fluffy. Add half of the oil, mix well, then add half of the yoghurt and mix again. Repeat the process with the rest of the oil and yoghurt. Add flour mixture and mix gently with wooden spoon or spatula.

In another large bowl beat the egg whites until soft peak form. Again, using a spatula mix gently into a flour batter. Pour 1/2 of the batter into a baking tin, place cherries on top and finish by adding the rest of the batter. Bake for 50-55 minutes or until you get a golden colour, the smell from the oven is irresistible or the cake tester comes out clean.

After baked, leave for a few minutes in the baking tin. Transfer to a cooling rack and dust with powdered sugar. Can be served with whipped cream or creme fraiche which nicely combines with cherry syrup.

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