Cake with Cherry Lemon Sauce
Hello Dear Friends,
Actually, I had a completely different recipe in mind to start the week, but based on the authority given to me by the energy of making cakes, I decided that the first recipe of the week would be cherry cake :) We usually use sour cherries in cakes, since it is one of the easiest ways to evaluate a little bit of tartness.
Cherry is also really delicious in cake. Also, if it is combined with lemon, its flavor is not worth it :) It took a long time to cook because the cake mold I used was deep and narrow to wide.
Check the dryness of the inside by inserting a skewer or knife from time to time in ten of 25 minutes, as it will cook in a shorter time in a normal cake tin.
I would love to share the recipes you use on my story :) You can send the photos via direct message via Instagram or by tagging me in your story. My Instagram account: @kitchensirlari Don't forget to follow!
Love…
Materials:
- 2 large eggs
- 2 tea glass of granulated sugar
- 1 teaspoons of oil
- 1 teaspoon butter (or not)
- 1 teaspoon of yogurt
- 1 package baking powder
- 1 tablespoon of lemon zest
- 1 cup pitted and chopped cherries
For the sauce:
- 1 limon
- 2 Turkish coffee cups granulated sugar
- 1 cup of Turkish coffee with water
How to Make Cherry Lemon Sauce Cake Recipe?
- Beat the eggs and granulated sugar until it becomes like snow.
- Add oil, butter and yoghurt and continue whisking.
- Add 2 cups of flour and baking powder, then whisk.
- Add the lemon zest and cherries and mix with the help of a spatula.
- Bake in a preheated oven at 170 degrees for about 30 minutes, then at 150 degrees until the inside comes out dry.
- While the cake is baking, add the juice and sugar to the sliced lemon, boil it until it becomes a syrup and take it off the stove.
- Take the baked cake out of the oven and let it rest until it reaches room temperature, then remove it from the mold.
- Spread the sauce you prepared on the cake with the help of a brush, and serve the rest by pouring it over the top.
