Cherry Cake Recipe

Scaled for 8 portions · 16 steps

200 gcherries (– fresh, pitted and halved (about 1 cup halved cherries))1 tbspall-purpose flour (– for coating the cherries)180grams/1½ cups all-purpose flour20grams/3 tablespoons cornstarch ((cornflour))1 tspbaking powder0.25 tspbaking soda1 pinchsalt0.25 cupsunflower oil (or any neutral-flavored oil)0.75 cupmilk (– dairy or plant-based)1 tbspapple cider vinegar (or lemon juice)1 tspvanilla extract1 tsplemon zest (– optional)—150 grams/¾ cup sugar (– add 1 to 2 tablespoons more for tart cherries)

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