Dessert time with Shivesh Bhatia

DSSC has gone through, read drooled over, many recipes by Shivesh Bhatia. Our goal to select our favourites is seeming increasingly difficult. But we have come to a consensus and the Cherry Cake has come out on top. The sweet-sour flavour is accentuated in this cake and we can’t get over how beautiful it looks- even when we baked it! Now it’s your turn to try it, go ahead, while cherries are still around.

INGREDIENTS

• 1 cup all purpose flour
• 2 tsps baking powder
• 1 pinch of salt
• 1 tbsp lemon zest
• 1/2 cup oil
• 1 cup sugar + 2 tbsp sugar
• 2 eggs
• 1/4 cup buttermilk
• 1 tbsp vanilla essence
• 1 cup fresh cherries, pitted and halved

INSTRUCTIONS

• Pre-heat the oven to 180C. Oil the cake tin and dust it with all purpose flour
• Combine the flour, baking powder, salt and lemon zest
• In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy
• With the mixer on low, beat in the eggs one at a time
• Add vanilla and mix well
• Beat in the flour mixture, alternating it with the buttermilk, beginning and ending with the flour mixture. Mix just until combined
• Pour the batter into the tin and place the cherries on the top. Sprinkle 2 tbsp of sugar on the top.
• Bake at 180C for 10 minutes and then reduce the temperature to 150C and bake for 50 minutes until an inserted toothpick comes out clean.

NOTES

• You can double the ingredients if you want to make a bigger cake.
• To make your own buttermilk, add 1 tablespoon of white vinegar to 1/4th cup milk and let the mixture rest for 5 minutes.

This recipe is by Shivesh Bhatia and the original article can be found here.