This cake was inspired by Jerrelle Guy's recipe for NYT Cooking – she's a wonderful cook, and you can find her on Instagram here. Her dish looked so summery, and I absolutely can’t resist anything made with cherries.
The other thing that excited me about this recipe was Jerrelle's use of black pepper in her cake batter, which she says provides just enough heat to enhance the sweetness of the cherries – and I love it! If it’s really not your thing, just omit the pepper, as this cake will still be fantastic without.
For the base, I used my own classic plant-based sponge recipe. It’s a rustic cake, utterly delicious, so very simple, and the perfect dessert for you and your guests on a balmy summer's evening.
For the base
400g Rainier cherries, stoned and halved
50g light soft brown sugar
2 tsp lemon juice
½ tsp almond extract
¼ tsp sea salt
300ml plant-based milk, such as almond, soy or oat
100ml light oil, such as groundnut
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1 tsp almond extract
300g plain flour
50g ground almonds
100g light soft brown sugar
2 tsp baking powder
½ tsp bicarbonate of soda
Good pinch sea salt
¼ tsp freshly ground black pepper (optional)
Plant-based cream with a grating of lemon zest, or vanilla ice cream
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