Cornmeal Buttermilk Cake with Cherries

1. 1 Cornmealpack 700 g ≈ $2.40 30 g
2. 2 Kefirpack 900 ml ≈ $2.21 35 ml
3. 3 Sugar 10 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Baking powder 1 g
6. 6 Vanilla sugar 3 g
7. 7 Cinnamon 1 g
8. 8 Frozen sour cherriespack 300 g ≈ $3.50 30 g
9. 9 Sunflower oil 10 ml
10. 10 Wheat flour 20 g

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

Method

1. Grind the cornmeal¹ into a fine powder, then sift it

2. Mix the flour, sugar, baking powder, and egg yolks, then stir in the buttermilk until smooth

3. Whip the egg whites to stiff peaks

4. Fold in the cherries, vanilla sugar, and cinnamon, then gently fold in the whipped egg whites

5. Grease the cake pan with butter, dust with cornstarch¹, and pour in the batter

6. Bake in a preheated 350°F (180°C) oven for 45–50 minutes

In short

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