Cherry Cake

As promised here comes the cherry cake recipe. It is based on the easiest cake recipe you will ever encounter, so you’re welcome. It is from my mother who really has a talent to ruin every cake in some way, but this one she allways gets right. Since I get very annoyed when I am looking for a recipe and I have to skip ten pages of introduction before I find the first ingredient – here is what you need:

• 4 eggs
• 1 cup sugar
• 1 sachet of vanilla sugar
• 1 cup milk
• 1 pack of margarine or butter (molten)
• 4 cups flour
• 1 sachet of baking powder

Additionally:

• 1 glass sour cherries
• baking cocoa (unsweetened)

Mix the eggs, sugar and vanilla sugar until it gets somewhat foamy. Add the molten margarine. Stir in the flour spoonwise and add the baking powder last. Make sure you have a smooth dough.

You could stop here and put the dough into a baking form…

… or you could halve the dough and add baking cocoa to one half. Drain the cherries (you can actually drink the liquid it’s basically cherry juice which is good for you as discussed previously). Put both light and dark dough in a baking form and spread the cherries on top. De-bloody-licious!

Whatever version you go for: Bake at 200 °C for 30 to 45 min.

N.B.: This recipe uses cups. Since I am a scientist I loathe this mediocre way of measuring stuff, but this is an easy cake, where you will not even need a bloody scale. So the cups in this recipe DO NOT refer to the VERY American measurment system cups. This recipe refers to actual cups that you have in your cupboard, which you might use for drinking tea or coffee. Just grab one of those.

N.B.: N.B. is the abbreviation for nota bene. This is latin and means something like “Pay attention or you will regret it”. You will get a lot of those on this site. Because honestly, you will need all the input I can give you. Anyway…

I have not yet tried to bake this cake without eggs or rather with egg replacer and almond or oat milk, to make it vegan. But if you do, feel free to share your results in the comments!

Otherwise I can only recommend to use even less sugar than stated here (the original recipe from my mother was 2 cups of sugar… (honestly that woman IS trying to kill me). You will see, it tastes just as well AND this category is titled “Niemandswasser goes Nutritious” and not “Niemandswasser trying to push insulin market“, so you get my point. While we’re at it, I did not state what kind of flour should be used on purpose. The original repice uses wheat flour, of course. But I switched to spelt flour a few months ago (mostly because you just coundn’t get your hands on wheat flour in the grocerystore), and it works quite nice. Just remember that most of the wholemeal flours suck up more water, so you might need a little less of them than you would need of wheat flour. Or add more milk. After all, cooking is chemistry: You just need to get the ratios right.