We had got a big pack of cherries, same day we had a friend visiting us he had also got us a big pack of cherry. Now I have two big packs in the fridge 🙂 I have to do something with this, so I decided to make a cake. This time instead of whole wheat flour, I thought of trying with Oats flour.So here it is, bringing it to Fiesta Friday #26 I have already seen a lot of wonderful recipes submitted, mine is a small try. Angie has mesmerized me with her beautiful pie 🙂
Oats Flour : 1 Cup ( I just blended the rolled oats in a food processor for a mins time and oats flour is ready 🙂 )
Egg : 1
Vanilla Extract : 1 teaspoon
Butter : 2 tablespoon
Brown Sugar : 1/4 cup
Fresh Cherries : around 25 ( seeds removed)
Milk : 1/4 cup( I used full cream milk)
Baking Powder : 1/2 teaspoon
Salt : 1/2 teaspoon
For Cherry Syrup topping:
Fresh Cherries : around 15 (seeds removed)
Brown Sugar : 2 tablespoon
Cornstarch : 1 tablespoon
Water : 1 tablespoon
For the cake , mix all dry ingredients together.
Preheat oven to 350 F and grease the baking tray of 9 inch round with butter.
In a blender add the eggs, butter, vanilla extract and milk to blend it. It would look a bit curdled, don’t worry about it.
Mix dry and wet ingredients together. Pour it in the greased baking tray. Place the cherries on the top.
Bake it for half and hour or until the tooth pick comes out clean.
Cool it for half an hour.
While it cool down we can prepare the cherry syrup.
Place the cherries in a small pan, add sugar and heat it.
Cherry would start oozing out the water content.
Mean time prepare the corn slurry by mixing water and corn starch.
When both cherry and sugar blends well and is a bit watery, add the corn slurry.
It would start getting thicker. Mash the cherries and keep mixing. When all the cherries are mashed well and it is thick, stop and filter the syrup to remove the skin of cherries.
Now place the cake in a tray and cut it to pieces, pour the syrup and serve 🙂