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