Cornmeal Cake with Sour Cherries

1. 1 Cornmealpack 700 g ≈ $2.40 30 g
2. 2 Wheat flour 25 g
3. 3 Kefirpack 900 ml ≈ $2.13 50 ml
4. 4 Sugar 20 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Baking powder 2 g
7. 7 Vanilla sugar 3 g
8. 8 Cinnamon 1 g
9. 9 Frozen sour cherriespack 300 g ≈ $3.50 40 g
10. 10 Sunflower oil 10 ml
11. 11 Semolinapack 700 g ≈ $2.20 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pulse the cornmeal¹ in a blender until it turns into a fine flour, then mix with all-purpose flour, baking powder, and cinnamon.

2. Separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla sugar until smooth.

3. Pour in the kefir³ and two-thirds of the melted butter, then fold in the dry mixture until combined.

4. Thaw the sour cherries, pat them dry, and fold them into the batter.

5. Whip the egg whites to stiff peaks, then gently fold them into the batter.

6. Grease a cake pan with the remaining butter, dust with cornstarch¹, and pour in the batter.

7. Bake at 350°F (180°C) for 45–50 minutes, until a toothpick comes out clean, then cool in the pan for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.