Roasted Cherry Cake Playful Cooking

During the peak cherry season, we always make a visit to one of the u-pick cherry farms. It’s such a fun activity to pick fresh cherries from the trees. We came home with 8 lb of cherries. I definitely had to spend some time photographing these gorgeous cherries.

Roasting Cherries

As much as I love this fruit, I find it extremely annoying to pit those seeds one by one. So, the best way I like to use these sweet cherries in my desserts and drinks, is by roasting the cherries. Roasting not only enhances the flavors, but it also makes it so easy to remove those pits. You can roast cherries either in oven or stove top. Add some fresh herbs for the boost of flavor. Rosemary or thyme are my two favorite herbs to use in fruits while roasting.

Ingredients for the Roasted Cherry Cake

Fresh Cherries - The darker the shade of the cherries, the sweeter they taste. Roasting fresh cherries enhances their flavors. Fresh Rosemary - Fresh rosemary or thyme works beautifully in cakes. It adds a perfume floral note to the cake. Butter - I have made this cake with oil and butter. Butter adds a richness, while oil make the texture fluffy. You can also use brown butter for a nutty aroma. Sugar - I have always used white sugar for this cake, but brown sugar will work fine too. It might alter the color a little. Eggs - You can definitely make this cake eggless too by replacing it with thick yogurt. I have however not tried an eggless version of this particular cake. All purpose flour - You need regular white purpose flour. If you wish to use cake flour or wheat flour, the measurement might be different. The other ingredients are baking powder, baking soda and salt. Please note that the butter should be softened at room temperature. Not melted, but softened.

WATCH THE VIDEO

HAVE YOU TRIED THESE RECIPES:

Black Forest Cake Mini Pavlova with Fruit and Thyme Compote Cherry Ice Cream

Can you bake Roasted Cherry Cake, eggless?

Yes you can. Instead of eggs, use ½ cup thick yogurt to the batter. Make sure to whisk the wet ingredients and then fold the dry ingredients. This will make sure the texture of the cake turns out light with delicate crumbs.

How to make the Roasted Cherry Cake

1-Roast the cherries with some fresh rosemary, and then once it’s cooled down, take the pits out. You can also roast it after taking the pits out. 2- To prepare the cake batter, mix the softened butter with sugar until it’s combined well. 3- whisk the egg in the mixture. 4- Sift all the dry ingredients and, using a rubber spatula or wooden spoon, fold the dry ingredients to the wet ingredients. Don’t use a whisk. (WATCH the video to understand this step better) 5- Prepare the baking pan by greasing with butter and layering with parchment paper or baking mat. Preheat the oven. And cover the outside edge of the pan using a baking strip or aluminum foil. 6-Mix some roasted cherries in the batter. And then, after layering the batter to the pan, spread some more on top. 7- Make sure to wait for 5 minutes, before releasing the baked cake from the hot pan. 8- Once the cake is cooled down completely, decorate with whipped cream or your choice of frosting and decorate with fresh cherries on top.

How to get flat top on the cake?

You can avoid that dome in your cake by wrapping the edge of the cake pan with baking strips or aluminum foil. This will ensure even heat spread and baking, which will there by result into a flat top on the cake. The cake had a lovely delicate crumb, it was not overly sweet, and I added some whipped cream on top for a small decoration. I personally can enjoy this cake just as is without any whipped cream or frosting on top. I hope this cherry season, you will enjoy this cake.