Cherry loaf cake with a lemon scent

I love summer fruits, and cherries are one my favorite. For sure I love them because they are the first fruit of the good season, but also for their wonderful combination of sweet and sour, the crunchy - juicy texture and their beautiful, joyful color.

At this time of the year, the cherries season is nearly at the end but I still want to celebrate this fantastic fruit with a super simply, incredibly easy but really delicious cake, in which cherries are the real main character. 

This cake is something in between healthy (lots of fruit, no butter, low added sugar) and guilty (super moist and soft, wonderful color, really tasty); it will be a perfect fruity and sweet breakfast or afternoon tea, but it will make a good impression even as a dessert, better if served lukewarm with a scoop of chocolate or vanilla ice cream or cold with a warm chocolate sauce.

Cherry loaf cake with a lemon scent

makes one 20 x 10 cm loaf

130 g all purpose flour

45 g potato starch

80 g granulated cane sugar + 2 tbsp for topping

1 large egg

50 g vegetable oil (sunflower or corn germ or olive oil if you like a stronger flavor)

60 g milk
300 g cherries, pitted *

12 g baking powder

zest of 1 lemon

1 pinch salt

*If, like me, you do not have a cherry pitter try not to halve the cherries. I use this technique: make two little crossed cuts on the bottom of each fruit then, using a chopstick or the handle of a teaspoon, push with on the leafstalk side until the stone comes out.
Preheat the oven to 180°C and line with parchment paper a loaf tin. Sift together the flour, potato starch and baking powder.

In a medium mixing bowl, using an electric mixer, beat the egg with the sugar and salt until pale and foamy. Gradually add the oil, then lemon zests. Using an hand whisk mix in the flour, in 3 batches, alternating with milk and mix until combined.Slightly flour half of the cherries and add them to the batter. Pour the mixture into the prepared tin, scatter the remaining cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar. Bake for 40 to 45 minutes, or until the top of the cake is golden and a toothpick inserted into center comes out clean.

This cake is better the day after; then I recommend to be patient and wait until all flavors are well amalgamated and express at their best. It keep well for 3 to 4 days, covered with plastic wrap or aluminum foil; during summer I prefer to place it in the refrigerator to keep the fruit good and warm it for 20 seconds in the micro-wave before serving.