Servings:
8
Prep time:
30
Cooking time:
35
INGREDIENTS
- - 600 g cherries
- - 120g brown sugar
- - 100g rice flour
- - 75g buckwheat flour
- - 50g corn starch
- - 4 eggs
- - 1 tablespoon grated lemon peel
- - ½ packet baking powder
- - 6 tablespoons extra virgin olive oil
- - Cinnamon
- - Powdered sugar
- - Salt
INSTRUCTIONS
- Remove the pit of the cherries, cut them in half and combine them in a bowl with one tablespoon sugar and the lemon to give them more taste.
- Whip the eggs with the remaining sugar, the salt and some cinnamon, until you obtain a smooth batter. Then, gradually incorporate the sifted buckwheat flour and the rice flour, the corn starch and the baking powder. Once the flours are well combined, add the oil and, lastly, the cherries.
- Cover a 28cm round baking tray with parchment paper, pour the batter in and bake at 180°C for at least 35 minutes.
- Let it cool down on a cooling grid, then sprinkle some powdered sugar and cinnamon on top.
