DSSC has gone through, read drooled over, many recipes by Shivesh Bhatia. Our goal to select our favourites is seeming increasingly difficult. But we have come to a consensus and the Cherry Cake has come out on top. The sweet-sour flavour is accentuated in this cake and we can’t get over how beautiful it looks- even when we baked it! Now it’s your turn to try it, go ahead, while cherries are still around.
- 1 cup all purpose flour
- 2 tsps baking powder
- 1 pinch of salt
- 1 tbsp lemon zest
- 1/2 cup oil
- 1 cup sugar + 2 tbsp sugar
- 2 eggs
- 1/4 cup buttermilk
- 1 tbsp vanilla essence
- 1 cup fresh cherries, pitted and halved
- Pre-heat the oven to 180C. Oil the cake tin and dust it with all purpose flour
- Combine the flour, baking powder, salt and lemon zest
- In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy
- With the mixer on low, beat in the eggs one at a time
- Add vanilla and mix well
- Beat in the flour mixture, alternating it with the buttermilk, beginning and ending with the flour mixture. Mix just until combined
- Pour the batter into the tin and place the cherries on the top. Sprinkle 2 tbsp of sugar on the top.
- Bake at 180C for 10 minutes and then reduce the temperature to 150C and bake for 50 minutes until an inserted toothpick comes out clean.
- You can double the ingredients if you want to make a bigger cake.
- To make your own buttermilk, add 1 tablespoon of white vinegar to 1/4th cup milk and let the mixture rest for 5 minutes.
This recipe is by Shivesh Bhatia and the original article can be found here.