Sour Cherry Cake Squares

This is one of those simple recipes that takes no time to make, yet the result is an incredibly soft and moist cake that you can not get enough of. The recipe is old and tried, taken from my mother in law in Serbia. My wife grew up with this cake and the fact that it is still enjoyed, is certainly a testament to its quality. This is one of two recipes my mother in law makes with the sour cherries and I love them both. One of them is regularly served for the first family dinner when we come back for visit. We all love it, she knows it, and proudly she brings it out at the end of the dinner. That brings smiles to our faces as we indulge with pleasure.

As I said, it is very simple to make. Whip the egg whites with sugar, add baking powder, mix in egg yolks, add flour and oil. That is it. Pour the mix in the baking pan, spread evenly sour cherries around the top surface and put the pan in the oven.

Let it cool, cut it and enjoy!

Print Recipe

Sour Cherry Cake Squares

Moist and soft cake; perfect compliment for a morning coffee or tea.

Course

Dessert

Cuisine

Balkan

Prep Time

20 minutes

Cook Time

45 minutes

Servings

medium size squares

Ingredients

• 5 egg whites
• 370 g granulated sugar
• 12 g baking powder
• 5 egg yolks
• 300 g all purpose non bleached flour
• 190 ml oil I used avocado oil
• 700 g sour cherries pitted

Course Dessert Cuisine Balkan Prep Time 20 minutes Cook Time 45 minutes Servings medium size squares Ingredients 5 egg whites 370 g granulated sugar 12 g baking powder 5 egg yolks 300 g all purpose non bleached flour 190 ml oil I used avocado oil 700 g sour cherries pitted

Instructions

1. Preheat the oven to 175°C (350°F)
2. Separate 5 egg whites and yolks.
3. Beat 5 egg whites on high speed until just foamy. Add 370 g of granulated sugar and beat until stiff peaks are formed.
4. Add 12 g (approximately 1 tsp) of baking powder.
5. Add 5 yolks, one at the time and incorporate into the mix.
6. Add 300 g of flour and 190 ml of oil, mix until fully incorporated.
7. Pour the mix into the baking pan lined up with parchment paper. My baking pan was 34 cm x 27 cm (13 1/2" x 10 5/8").
8. Add sour cherries and spread evenly by dropping few at the time on the mix surface. Don't skimp on cherries, the more you put in, the better the cake will be.

   
9. Bake for about 45 minutes on the middle rack. Test with a toothpick when done. When the toothpick comes out clean without anything stuck to its sides, the cake is done.

Share this Recipe