Name: Romanian Sour Cherry Cake recipe
Ingredients: 5 eggs, separated;1 ¼ cups superfine sugar;5 tablespoons sunflower seed oil;2 cups all-purpose flour;1 lemon, zested;½ teaspoon vanilla extract, or more to taste;2 ¼ cups pitted sour cherries

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Ingredients

5 eggs, separated 1 ¼ cups superfine sugar 5 tablespoons sunflower seed oil 2 cups all-purpose flour 1 lemon, zested ½ teaspoon vanilla extract, or more to taste 2 ¼ cups pitted sour cherries

Nutrition Info

303.7 calories carbohydrate: 48.6 g cholesterol: 93 mg fat: 9.8 g fiber: 1.3 g protein: 6.1 g saturatedFat: 1.5 g servingSize: - sodium: 36.9 mg sugar: 28.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
Blend the yolks and oil together in a bowl.
Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

Recipe Yield

10 pieces

Recipe Note

This recipe is best with fresh sour cherries, but you can use canned sour cherries as well. It combines very nicely the sour flavor with the cake's sweetness. It is a very popular recipe in Romania.

Alternatives to this recipe

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Ingredients

Nutrition Info

Directions Romanian Sour Cherry Cake

Directions

Recipe Yield

Recipe Note

Alternatives to this recipe

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