Cherry Cake
Serves 6 to 8 persons. Ingrediënts: 500 g cherries without stalks, but with stone; 4 eggs; 80 g fine granulated sugar; A quarter teaspoon of salt;60 g flour, sifted.175 ml milk or yoghurt;100 ml whipped cream; one tablespoon kirsch or one teaspoon natural vanilla extract;20 g butter. Icing sugar for dusting. Further requirements: Earthenware quiche mould (24 - 26 cm) greased with butter. Preparation: 1. Heat the oven to 200°C. 2. Sprinkle the cherries over the bottom of the quiche mould. 3.Put the eggs together with the sugar and a pinch of salt in a bowl and beat lightly with the electric mixer. 4.Mix in the sifted flour first and then, while beating, add the milk or yoghurt, whipping cream and kirsch or vanilla extract. 5.Spread the batter evenly over the cherries. 6.Sprinkle a few flakes of butter on top. 7. Bake the batter for about 25 minutes in the middle of the oven. 8.Dust it with icing sugar or granulated sugar right out of the oven and eat it warm rather than glowing. Supplement: Those who want to cut back on calories can replace the whipped cream with extra milk. If (young) children are eating with you, it might still be more convenient to pulp the cherries beforehand and omit the booze. You can replace the kirsch with another spirit of your choice if you wish. For a gluten-free version, replace the flour in the recipe with wholemeal rice flour and for a lactose-free version, use lactose-free or plant-based milk and cream. Instead of using icing sugar, you can sprinkle the pastry with some fine granulated sugar after baking. A handful of almond shavings sprinkled over the batter just before it goes into the oven adds an extra flavour. The cherries can be replaced with another fruit depending on the season. You can also combine two fruits such as nectarine with raspberries or strawberries and currants or blackberries and blueberries. Outside the summer fruit season, you can also use frozen fruit for the pastry. Cherry cake is intended as a dessert, but leftovers also do very well as breakfast!!
Copyright AnnaSwart Recipe & AEDE Nederland | 2026
Cherry Cake
Serves 6 to 8 persons. Ingrediënts: 500 g cherries without stalks, but with stone; 4 eggs; 80 g fine granulated sugar; A quarter teaspoon of salt;60 g flour, sifted.175 ml milk or yoghurt;100 ml whipped cream; one tablespoon kirsch or one teaspoon natural vanilla extract;20 g butter. Icing sugar for dusting. Further requirements: Earthenware quiche mould (24 - 26 cm) greased with butter. Preparation: 1. Heat the oven to 200°C. 2. Sprinkle the cherries over the bottom of the quiche mould. 3.Put the eggs together with the sugar and a pinch of salt in a bowl and beat lightly with the electric mixer. 4.Mix in the sifted flour first and then, while beating, add the milk or yoghurt, whipping cream and kirsch or vanilla extract. 5.Spread the batter evenly over the cherries. 6.Sprinkle a few flakes of butter on top. 7. Bake the batter for about 25 minutes in the middle of the oven. 8.Dust it with icing sugar or granulated sugar right out of the oven and eat it warm rather than glowing. Supplement: Those who want to cut back on calories can replace the whipped cream with extra milk. If (young) children are eating with you, it might still be more convenient to pulp the cherries beforehand and omit the booze. You can replace the kirsch with another spirit of your choice if you wish. For a gluten-free version, replace the flour in the recipe with wholemeal rice flour and for a lactose-free version, use lactose-free or plant-based milk and cream. Instead of using icing sugar, you can sprinkle the pastry with some fine granulated sugar after baking. A handful of almond shavings sprinkled over the batter just before it goes into the oven adds an extra flavour. The cherries can be replaced with another fruit depending on the season. You can also combine two fruits such as nectarine with raspberries or strawberries and currants or blackberries and blueberries. Outside the summer fruit season, you can also use frozen fruit for the pastry. Cherry cake is intended as a dessert, but leftovers also do very well as breakfast!!
Copyright AnnaSwart Recipe & AEDE Nederland | 2026
