The batter for this cherry cake needs no butter, no creaming, no hand mixer drama. Rapeseed oil and Greek yoghurt do the job in the Thermomix® in 30 seconds. The cake goes straight onto a baking tray and is done after 30 minutes in the oven. There is really only one thing you can get wrong.
Cherry Cake with the Thermomix®
Ingredients 0 / 11 ✓
- 700 g sour cherries from a jar or 1 kg fresh cherries
- 50 g sugar
- 150 g sugar
- 150 g plain flour (type 405)
- 50 g cornflour
- 4 eggs
- 100 g rapeseed oil
- 100 g Greek yoghurt (10% fat)
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 1 pinch salt
Instructions 0 / 6
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1
Cherries.
Cherries: tip into a sieve and leave to drain thoroughly. Fresh cherries: wash and stone them.
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2
Icing sugar.
Place 50 g sugar in the mixing bowl and pulverise for 8 sec / speed 10 to make icing sugar, then set aside.
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3
Oven.
Preheat the oven to 175 °C top and bottom heat. Line a baking tray with baking paper.
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4
Batter.
Add all ingredients, except the cherries, to the mixing bowl and mix for 30 sec / speed 3.5.
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5
Tray.
Spread the batter onto the baking tray, distribute the cherries evenly on top, and bake on the middle shelf for approximately 30 minutes.
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6
Serve.
Leave the cake to cool, dust with icing sugar, and serve.
Tip: Serve the cake topped with freshly whipped cream made in the Thermomix®.
Nutrition per serving
Drain the cherries. Really drain them.
Jarred sour cherries bring a lot of juice with them. If you tip them straight onto the batter, you risk a base that stays soggy in the middle and never quite bakes through. We leave the cherries in a sieve for at least 10 minutes before the batter goes onto the tray. That is the trap almost everyone falls into at least once.
If you use fresh cherries, wash and stone them first. Both versions work well. The difference is in the juice content: jarred cherries need more patience when draining, fresh cherries can go on straight after stoning.
Why an oil-based batter works so well on a tray
Butter sponges tend to dry out as they cool. Rapeseed oil stays liquid, so the batter holds its moisture for longer. The Greek yoghurt at 10% fat adds to that. The result on the tray is a cake that cuts cleanly even the next day and does not crumble. If you know the Thermomix® Fanta cake, you know the principle: liquid batters on a sheet tray are straightforward and forgiving.
30 seconds of mixing, nothing more
The Thermomix® does two things here: first it mills a little sugar at speed 10 into icing sugar, which goes on top of the finished cake as decoration. Then we mix all the batter ingredients in the same mixing bowl at speed 3.5. No rinse in between, no second bowl. 30 seconds and the batter is ready.
Important: do not over-mix. The batter loses its lightness if the baking powder reacts too early. Mix briefly, spread onto the tray, distribute the cherries evenly, and bake for 30 minutes at 175 °C. If you have a skewer, a skewer test before taking it out makes sense. Then leave to cool and dust with the freshly milled icing sugar.
If you like, serve it with freshly whipped cream from the Thermomix®. Or bring the cake to the table on its own. That works just as well.
How other recipes approach this
Goes well with: vanilla ice cream, icing sugar, and vanilla sauce.
Many other Thermomix® cherry cake recipes use a 26 cm springform tin with a classic butter sponge and 40 minutes at 150 °C fan. That works fine but loses moisture quickly as it cools. Some recipes bake on a tray like we do but use yoghurt with lemon zest rather than Greek yoghurt at 10% fat. Most versions mix fresh and jarred cherries without mentioning draining time. We stick with the tray, rapeseed oil, and Greek yoghurt because the batter stays moist and sliceable the next day and 30 minutes at 175 °C is enough. The 10-minute draining step for jarred cherries is the detail most other recipes leave out.
