Cinnamon Cherry Sheet Cake

Cherries, cinnamon and fluffy cake ... what not to love?!

Level: Easy

Serves: 12

Prep: 20 minutes

Cook: 55 minutes

Ingredients:

120g butter + 1 tbsp for greasing the sheet pan

73g + 146g + 1tbs of sugar

1 sachet vanilla sugar or a dash of vanilla extract

½ a lemon’s zest

50 ml cherry liqueur (optional)

230g flour

½ tsp baking powder

500g cherries

½ tbs cinnamon

1tsp powder sugar

Preparation:

Preheat the oven on 175 degree Celsius, butter a deep sheet pan (26cm x 33cm x 4cm) and line it with grease-proof paper.

Melt the butter in the microwave. Add the lemon zest, cherry liqueur, 73g of sugar and stir. Add the egg yolks one by one, mixing each time between.

Whisk the egg whites with a hand mixer until fluffy adding the 146g of sugar bit by bit, mix until becomes hard and foamy.

Put the flour in a large mixing bowl, add baking powder then mix. Add the butter mixture, stir until just combined, then fold in the egg white mix.

Pour the batter into the buttered and lined sheet pan, scatter the cherries on top and sprinkle with cinnamon and 1tbs of sugar.

Bake on 175 degree Celsius for 55 minutes. Cover it with a tea towel and wait until it cooled down. Cut it into squares, dust with powder sugar and enjoy!