Although canned sour cherries work just as well in this recipe, fresh cherries are preferred. The richness of the cake and the acidic flavor blend together really well. In Romania, this recipe is highly well-liked.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 10 pieces |
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×16-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.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 37 mg |
| Sugars | 28 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |