Cherry Cake / Chriesichueche

I’m having lots of fun trying out new recipes that include all the delicious local summer fruits! After eating tons of strawberries we finally are able to get local cherries – they are so yummy! Like most recipes I also used white spelt flour and honey to sweeten it. No butter needed, the whipped egg whites give the cake a lovely light texture!

Cherry Cake / Chriesichueche

5 eggs, yolks and whites separated
140 g + 2tbsp honey
1 organic lemon, zest only
pinch of salt
150 g white spelt flour
500 g cherries, pitted

-Line the bottom of a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.

-In a large bowl whisk together egg yolks and honey then add the lemon zest.

-In a separate bowl, (I used my standard mixer), whipp the egg whites until stiff peaks form, add the 2 tbsp of honey, whisk until combined.

-Working in layers, sift some of the flour into the bowl with the egg yolk mixture, add some egg whites and carefully fold together then add more flour and egg whites, repeat until all flour and egg whites are used. Mix only until combined to keep the batter nice and airy.

-Fill into prepared baking form, cover evenly with the cherries and bake for about 40 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cake cool before removing from baking form.

-Dust with some icing sugar if desired.

-Store leftovers in the refrigerator.