Black Cherry Olive Oil Cake
Last weekend at my local farmers market, I picked up some beautiful black cherries. Biting into the succulent flesh was amazing. After eating a handful, I thought about what I could make with this precious seasonal fruit that my boys and I would enjoy after dinner. Then a thought popped into my head. A long time ago as a young aspiring chef I needed extra cash. I made desserts three days a week between split shifts at my normal restaurant job for a fine dining restaurant. Quite often, I’d make the classic Southern French dessert Clafoutis, which is a thick, crepe-batter cake studded with fresh ripe cherries and baked in the oven. So when I got back home, I started to think of how I could make this easier, healthier, and more fun to make at home. So follow along and make this decadent cherry cake that is easy and wonderful. Then relax and enjoy a slice after dinner or as a snack between meals.
Black Cherry Olive Oil Cake
Serves 8
Ingredients:
4oz plain flour, sieve
1 teaspoon baking powder, sieve
¼ teaspoon sea salt, sieve
4oz sugar, sieve
2 large eggs
4floz olive oil
3 tablespoons almond milk
1 zest of lemon
1 ½ cups fresh black cherries, stones removed (or canned cherries, drained)
6 tablespoons crème fraiche
Pre-heat oven to 360°F, grease and line an 8 inch cake tin
How to make:
Place all the ingredients a part from the cherries and crème fraiche into your robo coup or blender and blend until you a have a smooth and creamy batter, then pour into the prepared cake tin.
Scatter over the black cherries and pop into the oven, bake for 30 to 40 minutes, test with a skewer in the middle of the cake, if it comes out clean the cake is ready to be removed from the oven.
Allow to cool for 15 minutes before turning out of the tin, cut into eight even size wedges and serve warm with a dollop of crème fraiche.