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Cerezas al Horno (Baked Cherry Cake)

Cerezas al Horno (Baked Cherry Cake) is a traditional Spanish recipe for classic cake made from a flour, butter, sugar, egg and milk topped with fresh cherries that's served garnished with cherries and mint leaves. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Baked Cherry Cake (Cerezas al Horno).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesSpain Recipes



Cerezas al Horno (Baked Cherry Cake): A Spanish recipe for a ake made from a flour, butter, sugar, egg and milk topped with fresh cherries that's served garnished with cherries and mint leaves.

Ingredients


700g cherries
200g butter
120g plain flour
100g sugar
pinch of salt
pinch of baking powder
4 eggs
2 egg yolks
120ml milk
icing sugar, for dusting
mint leaves, to garnish

Method:

Grease a cake tin with butter and dust with plain flour.

Put the remaining butter in a bowl and cream with a whisk. Add the sugar and cream together with the butter until pale and fluffy. Add the eggs (any yolks), one at a time, beating thoroughly to combine after each addition.

Sift together the flour, sugar and baking powder into a bowl. Add the flour to the creamed mixture, alternating with the butter.

Mix until well combined, then turn into the prepared cake tin. Pit the cherries and press them into the batter. Tap the cake tin on your work surface to remove any air bubbles and to settle the cherries.

Transfer to an oven pre-heated to 200°C and bake for about 35 minutes, or until the cake is golden brown on top and cooked through (a skewer inserted into the centre should emerge cleanly).

Allow to cool in the tin for 10 minutes then turn out onto a wire rack and dust with icing sugar.

Garnish with cherries and mint leaves, then serve.