Cherry cake without eggs
4 servings
50 minutes
Eggless cherry cake is a tender and fragrant pastry that originated as an alternative to classic pies for those who prefer egg-free recipes. Its airy structure is created by the combination of vinegar and baking powder, while juicy cherries add a pleasant tartness balanced by the sweetness of the dough. This dessert is perfect with tea or coffee, and powdered sugar gives it an appetizing appearance. It is made for cozy home tea gatherings or as a quick way to delight loved ones. The simplicity of the ingredients makes the cake accessible, and the preparation process easy even for beginners. Russian cuisine is famous for its hearty and soulful pastries, and this recipe is one of its cozy manifestations that evoke warm evenings with family.
1
Grease the cake pan with butter and sprinkle with semolina.
- Vegetable oil: 0.3 glass
- Semolina: 40 g
2
Evenly distribute the cherries by shape.
- Canned cherries: 1 glass
3
We are preparing the dough. Mix milk, sugar, salt, vinegar, and vegetable oil. Whisk until the sugar dissolves.
- Milk: 0.8 glass
- Sugar: 0.8 glass
- Salt: 0.5 teaspoon
- Apple cider vinegar: 30 ml
- Vegetable oil: 0.3 glass
4
Sift the flour with the baking powder.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
5
Mix the dough by adding flour to the liquid mixture until it becomes smooth and lump-free.
- Wheat flour: 1.5 glass
6
Pour the prepared dough over the cherries and bake in the oven for about 40-60 minutes at 190 degrees.
- Canned cherries: 1 glass
