John Myers
Ingredients for 1 servings:
- 450 g flour
- 360 g sugar
- 70 g cocoa
- 1 bag of baking powder
- 2 bags of vanilla sugar
- 1 pinch of salt
- 170 g rapeseed oil
- 2 jars of sour cherries, drained weight 350 g each
- some margarine for greasing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
super juicy
Preheat the oven to 170°C fan/convection oven. Grease a baking tray and set aside. Drain the cherries, reserving the juice. Mix all the dry ingredients in a large bowl and gradually add the oil and 500 ml of the reserved juice with a hand mixer. Pour the batter onto the baking tray and spread it out. Then spread the cherries evenly over the surface and place it in the oven (middle rack). Bake for 30 minutes at 170°C fan/convection oven (or 190°C top/bottom heat). 5 minutes before the end of the baking time, do a toothpick test to be sure it’s done. The result is a very moist cake that’s quick to make and everyone has enjoyed it so far. Of course, you can also use other fruit. If you use fresh fruit instead of canned fruit, simply use another fruit juice that goes well with the fruit instead of the juice from a jar. Alternatively, plant-based milk will work, or, if it doesn’t have to be vegan, regular milk. By the way, 170 g of oil is about 200 ml. I always weigh everything on the scales so I don’t have to wash the measuring cups at the end.
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