This is one of the cakes I love to bake on the weekends for our breakfast or a special afternoon tea.
It’s delicious with any fruits: cherries, prunes, ripe apricots, mango…
So now as the cherry trees are full of one of my favourite fruits, it’s time for cherry cake.
For a mould of ca. 20-22 cm:
3 egg whites
100 gr. of oat flour (*)
60 gr. of whole wheat flour
½ cup of semi-skimmed milk
½ cup of plain skimmed yogurt
300 gr. of cherries
a touch of agave syrup (or honey)
a tablespoon of baking powder
a pinch of salt
(*) You can get oat flour by simply grinding oat flakes.
Pre-heat the oven at 180 degrees.
Cut the cherries in half and take out the stones.
Whisk the eggs and egg whites until stiff.
Add the rest of the ingredients and mix slowly.
Pour into a silicone mould (if it’s not made of silicone, oil it before)
Bake it at 180 degrees for about 40 min.
Leave it to cool down completely before you take the pudding out of the mould.
Ready to eat!
This cake has good protein, carbs and fibre. Unfortunately, the fruit loses its vitamins when we bake it, but if we serve it with a freshly made juice or smoothie we will have a “top” breakfast 🙂
My smoothie today has: ½ apple (golden) + ½ small cucumber + a handful of spinach leaves + a piece of pineapple.