It seems I really like my pound-cakes. A few days back I just made another one, and I took more pictures than before!! This is an ALMOST step-by-step pictures. The keyword here is “almost,” but I must admit editing them is harder than taking them.
It’s almost 1am, and I lack inspiration of what else to say, so here is the recipe!
- 3 eggs
- 5 table spoons water
- some salt
- 1 cup of granulated sugar
- all purpose flour – I didn’t measure it, I just checked the batter until I liked its consistency
- some baking powder
- 4 table spoons of cooking oil – we cook with sunflower oil over here.
- cherries and sour-cherries
- confectioner’s sugar to decorate
- flavorings of choice – vanilla or lemon is what I would recommend, and I used vanilla
Separate the egg yolks from the whites, like in the picture below. The pink container is the bowl I use with the hand-beater (or mixer).
Beat the egg whites until they get a meringue consistency, like seen below. Don’t over beat them until they don’t fall anymore unless you want a pound-cake with more density.
Mix the egg yolks with the oil and salt until they look well blended. Use a teaspoon or a fork because you don’t want to make mayonnaise. Check the picture:
Pour the sugar over the beaten egg whites and mix well. You can over-mix until you no longer can hear the sugar. I didn’t do that though. The consistency doesn’t change much at this stage.
Pour the egg yolk mixture on top and mix well. The color and texture didn’t change much at this point. (disclaimer: this picture is a double from an earlier step, but I didn’t photograph these 2 stages because of few changes.)
At this point all there is left to do is to add the flavoring, baking powder, water, and flour. (I don’t have anymore pictures, as I forgot to take them.) As I said, I added as much flour as I thought was needed. I needed to add more, as you can see from the end result.
Start your oven. Prepare your baking tray and pour the batter into it.Be careful when you open your oven – hot air will hit you in the face.
Bake for some 15 minutes, and then take the cake out just enough to be able to drop your cherries onto it. Make sure to use cherries that already don’t have seeds. I used cherries and sour-cherries from the jam jars I had in the fridge for some time now.
Place the baking tray back in the oven and continue baking for another 15 minutes.
Let it cool, cut it up into squares, decorate with confectioner’s sugar, and feel free to serve.
Do not under any circumstance remove the baking tray completely from the oven to put cherries on it – doing so stops the baking process, for good!!
You can put the cherries before you start baking, but they will drop at the bottom. I was hoping this wouldn’t happen to me, but the batter was too soft. I may have had to use flour coating on the fruits, but I didn’t use fresh cherries.
If you want to know how to make jams, please leave your requests in the comments. My relatives make jams out of all sorts of fruits, I don’t.
I hope you liked this recipe.