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Merhaba From Türkiye 👋
And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛
If you are looking for something to entertain your family for coffee/ tea time, you come to the right page.
Or just to fill your picnic basket for a beautiful Sunday in a neighborhood park, you will love this cake.
This is my best cherry cake recipe that becomes a repeatable cake to bake and I am pretty sure, you are gonna love it as well.
The Cake is super moist with the perfect amount of cherry in it. You won't eat only one slice 😊. It is also very easy to make and foolproof.
Different from my old Cherry Cake recipe, this cherry cake is lighter. I use the separated egg yolk method which makes the cake light and rise perfectly.
The cake can be stored in a closed cake container at room temperature for up to 2 days, and up to 4 days in the refrigerator.
The ingredients.
It is better to prepare all ingredients at room temperature.
Cherry, pitted and chopped roughly then soak in hot water for a couple minutes. I soak my cherries for about 2 minutes. Then drain it very well. You can lay your chopped cherry over a kitchen towel to drain excess water.
Butter. Use salted or unsalted it's okay. You can mix partly with margarine and should be soft at room temperature.
Caster sugar. Sometimes I use powdered sugar and it works just fine.
Eggs. Separate yolks from whites. It's better to do it when it's very cold from the fridge. Don't drop any yolk (even a tiny amount) to the white, it will ruin your meringue later. Let it sit to room temperature.
Flour, use low protein or all-purpose flour for this recipe. Sift the flour with baking powder in advance.
Yogurt. I use thick full-fat yogurt - the typical Turkish yogurt.
Milk. Use full-fat milk. Mix together with the yogurt.
Lemon juice. For making meringue, whisk together with egg whites. You can substitute with fine salt or cream of tartar.
After draining and pat drying the cherries, flour them lightly with flour then set aside.
Since it's using a separate egg method, we whisk the whites first and make stiff peaks meringue then set aside. Make sure your bowl is clean, grease-free before adding the whites, this is important to get your meringue to reach a stiff peak. Also, make sure there is not any yolk in your white.
Separately beat the butter and sugar until very light and fluffy. This step is important to get a light and fluffy cake texture. Also when you add the yolks, it will not separate and become crumble due to the butter already stable.
Add the dry ingredients alternately with the yogurt milk mixture. Start and end with dry ingredients.
After you have yolk batter, add meringue into yolk batter in 3 batches. Make sure you fold and mix nicely in each addition. Then mix in cherry.
Baking time and temperature are only guidance. adjust according to your own condition. you may lower the temperature or need more time to bake base on your own oven condition. Just check the doneness by inserting a skewer in the middle of the cake, if comes out clean your cake is done and you may remove it from the oven and let it chill over a cooling rack.
You can check my video to guide how to make this moist and delicious cherry cake. And don't forget to subscribe to my youtube channel for support me 😊💕
Cherry Pound Cake
By: Çitra's Home Diary
For one 20 or 22 cm tube pan
Ingredients:
🍒 250 cm cherry. Pitted
🍒 225 gr butter, soft room temperature
🍒 125 gr caster sugar.
🍒 4 egg yolks from large eggs (or 5 small ones)
🍒 1 tsp vanilla extract
🍒 350 gr AP flour
🍒 2 tsp baking powder
🍒 100 gr thick Turkish yogurt
🍒 2 Tbsp (30 gr) milk
Meringue:
🍒 4 egg white (5 small eggs)
🍒 pinch of salt or 2 tsp lemon juice
🍒 100 gr caster sugar
How to make:
1. Roughly chop pitted cherry then soak in hot water for 1 or 2 minutes, drained well then flour with about 1 tablespoon ap flour, set aside. Sift and mix AP flour and baking powder, set aside.
2. Preheat oven at 160℃. Grease and lightly flour 20/22 cm bundt pan, set aside.
3. Make meringue; In a free-grease mixing bowl, place egg white and lemon juice/ salt. Using an electric mixer, whisk until it is foamy. Gradually add sugar in 3 batches. Continue to beat until it reaches a hard peak. Set aside.
4. In another bowl, beat butter and caster sugar until creamy and fluffy about 5-6 minutes. Scrape down the sides. Whisk in egg yolks one at a time, mix well in each addition. Add vanilla extract, mix well.
5. Sift in dry ingredients alternately with a mixture of yogurt+milk. Start and end with dry ingredients. Mix at low speed just until blended.
6. Add meringue to yolk batter in 3 batches. Fold nicely each addition. Then add cherry, fold to combine. Pour into prepared bundt pan.
7. Bake in preheated oven at 160℃ for about 45-50 minutes or until the skewer comes out clean when inserted in the middle of cake.
Note: time and temperature of baking are only guidance. Adjust it according to your own oven condition.
Enjoy and happy baking 🍒💕
Don't forget to subscribe
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Merhaba dari Türki semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Apa kabar semuanya...... Semoga masih dikaruniai kesehatan jasmani dan rohani. Diberi kekuatan iman dan masih memelihara İslam ya teman-teman.
Mendengar berita akhir-akhir ini dari Indonesia mengenai pandemi yang makin banyak menelan korban dan kelihatannya makin memburuk situasinya. Sedih banget mendengarnya. Makin banyak berdoa dan memelihara kesehatan ya teman-teman. Jaga selalu imun tubuh kita agar senantiasa fit dan terlindung dari segala jenis penyakit.
Di Turki situasi memang sudah mendekati normal. Tapi tetap saja ancaman covid varian baru dari India masih saja membuat kita tetap waspada. Saya pribadi selalu berprinsip " nobody safe until EVERYBODY safe". Jadi walau angka positif yang menurun drastis dan kondisi terlihat seperti normal-normal saja, tetap saya harus menjaga prokes seperti masa awal-awal pandemi, tak ada yang berubah. Tak kasih kendor kewaspadaan kita. Sebelum semua orang bebas dari virus saya merasa masih belum "aman".
(postingan ini saya buat tanggal 13 Juli 2021)
Kini kembali ke topik yang lain ya..... kali ini saya ingin berbagi resep cake yang saya yakin Inshaallah teman-teman juga suka yaitu Cherry Pound Cake. Cake ini saya bikin dari buah cherry segar yang musim panas begini sedang banyak-banyaknya dan lagi murah. Memang cherry salah satu jenis buah musim panas bersama berbagai buah beri-berian yang lain.
Kalau teman-teman sedang punya buah cherry segar, coba dibikin ini juga deh... inshaallah semua anggota keluarga suka. Cake nya moist dan lembut dengan dominasi buah cherry yang segar.
Bagaimana kalau gak punya cherry segar? bisa dicoba kok pakai cherry yang kalengan itu. Ditiriskan dulu dari airnya tapi tidak usah direndam air panas seperti diresep ini ya.
Yukk... cuss ke resepnya.
Cherry Pound Cake
Oleh: Çitra's Home Diary
Oleh: Çitra's Home Diary
Untuk 1 loyang tulban ukuran 20/22 cm
Bahan:
🍒 250 cm cherry. buang bijinya lalu potong kasar
🍒 225 gr mentega, lembek suhu ruang
🍒 125 gr gula pasir halus
🍒 4 egg kuning telur ukuran besar (atau 5 ukuran kecil)
🍒 1 sdt vanilli extract
🍒 350 gr terigu serba guna
🍒 2 sdt baking powder
🍒 100 gr yogurt kental (Turkish yogurt)
🍒 2 sdm (30 gr) susu cair
Meringue:
🍒 4 putih telur ukuran besar ( atau 5 ukuran kecil)
🍒 sejumput garam atau 2 sdt perasan lemon
🍒 100 gr gula pasir halus
Cara membuat:
1. Cincang kasar buah cerry lalu rendam dalam air panas kurleb 1-2 menit saja, tiriskan dan lap kering. Baluri dengan terigu (kurleb 1 sdm), aduk-aduk biar rata. Sisihkan.
Ayak jadi satu terigu dan baking powder, sisihkan.
2. Panaskan oven pada suhu 160℃. Olesi loyang dengan margarin dan taburi terigu tipis-tipis, sisihkan.
3. Bikin meringue; Kocok putih telur dengan garam atau perasan lemon hingga berbusa banyak. Masukkan gula dalam 3 tahap sambil tetap dikocok dengan kecepatan tinggi sampai hard peak. Sisihkan.
4. Dalam mangkok yang lain, kocok mentega dan gula pasir halus sampai ringan. Jangan lupa bersihkan sisi dan bagian bagian bawah mangkok dengan spatula silikon sesekali dan lanjutkan mengocok dengan kecepatan tinggi hingga mengembang, ringan dan pucat.
Masukkan kuning telur satu persatu, kocok rata tiap penambahan. Masukkan vanili extract. Kocok rata kembali.
5. Campurkan bahan kering bergantian dengan campuran yogurt dan susu. Awali dengan bahan kering dan terakhir juga bahan kering. Kocok dengan kecepatan rendah saja sampai rata saja.
6. Campurkan meringue (putih telur) dalam tiga tahap. Aduk balik tiap penambahan hingga benar-benar rata. Campurkan buah cherry yang sudah berbalur tepung. Aduk balik lagi hingga rata. Tuang ke loyang yang sudah disiapkan. Ratakan permukaannya
7. Panggang dalam pven yang sudah dipanaskan suhu 160℃ kurang lebih 45-50 menit atau sampai matang. tusukkan lidi ke bagian tengah cake, jika sudah bersih dan tidak basah berarti cake sudah matang. Keluarkan dari oven dan dinginkan diatas rak pendingin.
Note: Waktu dan suhu memanggang sesuaikan kondisi oven masing-masing.
Semoga bermanfaat dan Happy baking 🍒💕
Jangan lupa subscribe channel youtube saya untuk kasih support ya teman-teman💓 Dan gak ketinggalan resep-resep khas saya yang lain.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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Check my other yummy posts:
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| Strawberry Cobbler with Oatmeal streusel |
 |
| Cherry Galette |
 |
| My Homemade Plum sauce / Saus Buah Prem |
 |
| Best Banana Chiffon Cake Recipe with video |
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Thank you for sharing this cherry dessert! I love watching YouTube and getting ideas for meals, desserts, art projects and gardening. Im looking forward to making your cake very soon!
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