When I first got interested in food, it wasn’t cooking that intrigued
me – it was baking. I didn’t even like to cook, but baking on the other
hand was my passion. It was magic that pulled me in. How do those
simple ingredients like eggs, butter and flour mixed together create
various beautiful cakes? And what about flourless cakes – sugar, butter
and chocolate – how does this mixture create luscious desserts? I still
consider it magical!
I was so interested in baking that I actually went to college for
baking. I took 10 courses to qualify for a Bakery Arts Certificate (I
still have to apply to get it, although I have all the correct courses).
It was great and I learned a lot about baking and I am really not
afraid of any type of baking now: be it yeasty breads, delicate pastries
or flaky tarts.
But the cake recipe that I am about to introduce here goes against
everything I learned. It’s really not a right way to make a cake batter,
but it works and it works beautifully! It’s my mom’s cake, she used to
make it often when I was a child and this is baking magic at its best.
One of my favourite things about this cake is the crust, somehow about 3
times out of 5 the crust really become meringue-like and tastes similar
to macaroons. I cannot really explain why that happens.
Here it’s made with pitted cherries, but my favourite is with apples,
pecans and cinnamon. I also tried it with peaches and cardamom and
plums and almonds. I’m sure it will be great with almost any fruit that
you can put in a pie filling.
For baking form 20x20cm
- Eggs – 3
- Sugar – 1 cup
- Flour – 1 cup
- Baking powder – 1/2 teaspoon (optional)
- Fruit – 2 cups or enough to cover the baking dish or more if mixed with the batter
- Butter for the baking dish
And now for the magical part
– Preheat the over to 350F (180C).
– Butter the baking dish.
– In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
Add the flour (and baking powder if using) and whisk together just until
the flour disappears and there are no more lumps, about 45 seconds, no
– The batter will be quite thick and there won’t be a lot of it.
Cover the baking dish with the fruit and spread the batter over. It
will barely cover the fruit and it’ll look like it’s not enough, but it
will be great. Alternatively you can mix the fruit with the batter.
Bake for 45-55 minutes depending on your oven. A toothpick inserted
into the cake should come out clean when the cake is ready.
– Cool and enjoy with a glass of cold milk.
– Pitted sour cherries.
– Apples cut into peaces with pecans and cinnamon.
– Halved plums with almonds inserted into each half.
– Sliced peaches with cinnamon or cardamom.