The English Post

Whole wheat cherry soft cakes

CHERRY SMALL CAKES
Written by Veronica Lavenia

Whole wheat cherry soft cakes are a delicious treat for breakfast or as a snack.

Similar to the strawberry season, the cherry season is far too short. These whole wheat cherry soft cakes are very simple but incredibly tasty.

From my experience children are slightly less interested in fruity cakes however they absolutely love these little treats.

Fresh cherries in season give a unique flavor to this delicacy, they are perfect with a little ice cream and served on a summers day.

Whole wheat cherry soft cakes: Ingredients

Serves 8-10

200 g (7 oz) whole-wheat flour, sifted

15 g (½ oz) organic baking powder

75 g (3 oz) Muscovado sugar

Pinch of sea salt

1 tsp ground cinnamon

1 large free range egg

100 ml (3½ fl oz) plain yogurt

4 tbsp extra virgin olive oil (or 7 tbsp organic cold-pressed sunflower oil)

15 fresh cherries

 

Whole wheat cherry soft cakes: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Mix the flour with baking powder, sugar, sea salt and cinnamon.
  3. Add the beaten egg, yogurt and olive oil at room temperature, mixing well.
  4. Pour the dough into mini molds and add two cherries on top of each mold, once you have washed and removed the core.
  5. Bake for 15–20 minutes.

Don’t miss:

Amarena cherry gluten free cake

Cherry white chocolate cups

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.