Cherry cake


An excellent spring recipe, perfect with ripe in-season Marasca black cherries... mouth-watering!


For the dough:
160 g Mix C - Mix Pâtisserie
180 g sugar
125 ml buttermilk
1 egg
1 egg yolk
60 g butter
1 package baking powder
1 pinch/es of salt
500 g pitted cherries cut in half


  • Preheat the oven to 180°C. Grease a round cake tin (Ø 25 cm) and dust with flour.
  • For the batter: Mix the egg and the egg yolk with a little sieved flour.
  • Pour out the remaining sieved flour onto a work surface and distribute small pieces of butter onto the flour.
  • Add the egg mixture and the buttermilk.
  • Quickly work all the ingredients to a smooth dough and rest it in the refrigerator.
  • In the meantime, grease a cake tin and dust it with sugar.
  • Place the dough in the cake tin and distribute cherries over the top.
  • Bake in the oven.
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