This recipe is based on my grandma's sour cherry sponge. Sometimes she prepares a large batch because she loves to surprise us with freshly baked cakes or some food, no matter when we visit her. Grandma's Traybake takes an important part of our family. I think since we were born, whenever we notice the scent of this cake it reminds us of the importance of the stability that the family could give.
This sponge is very special because there is crème fraîche in the batter, which doesn't let the cake become dry. I recommend trying it with different types of summer fruit, especially great with sour berries.
- 200 g sugar
- 2 eggs
- 125 g butter, room temperature
- 250 g flour
- 1 pinch salt
- 1 tsp baking powder
- 200 ml crème fraîche
- Zest of a lemon
- 200 g sour cherries, fresh or pickled, without seed
- Vanilla caster sugar
- Mix the butter and the sugar with a hand mixer then add the eggs. Mix it till it's pale in colour.
- Incorporate the flour, salt, baking powder, lemon zest and crème fraîche.
- Cover a middle-sized baking tray with butter and a little flour.
- Pour the batter into the tray, cover its surface with the sour cherries, you can push them down a little bit.
- Bake the sponge in a pre-heated oven, at 170 °C for about 25 minutes. The top of the cake will be golden brown and it's passing the toothpick test.
- When it's still warm, sprinkle the top of the sponge with vanilla caster sugar, let it cool down a bit before slicing.