Butterless cherry cake
This butter-free cherry cake is pure seasonal indulgence. Spring brings us a wealth of naturally sweet red fruits, perfect for a quick recipe like this! The lack of butter also makes this cake even more authentic and delicious: let's see how to make it together.
Ingredients
- 400 g cherries
- 100 g
- 00 flour
- 3 eggs
- 80 g potato starch
- 80 ml seed oil
- 170 g sugar
- 1 sachet baking powder
- 1 sachet vanilla Juice of a lemon
- 30 g icing sugar
Cake preparation
To make this dessert, start by pitting the cherries. Rinse and dry them, then set them aside. Once this is done, beat the eggs and sugar until frothy, then add the seed oil and mix.
Sift the flour, starch, baking powder, and vanilla and begin incorporating them into the batter little by little with a spatula. Grease and flour a baking pan well and pour in half the batter, then add the cherries and the remaining batter.
Bake at 180 degrees for about 40 minutes. Meanwhile, prepare the glaze by dissolving the sugar and lemon juice until smooth. While the cake is still warm, drizzle it with the glaze and let it cool completely, then enjoy!
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