What to Buy1. A cup of sugar
2. 3 eggs
3. Flour - either self-rising, or plain (in which case you'll need baking soda, a teaspoon) - you need 1.25 cups, about 250 ml
4. A can of cherries in syrup, pitted - net weight after draining 300-350 grams, or 4-5 large apples, peeled and cut into 1-1.5 cm cubes
5. A baking pan, preferably a disposable one made of baking paper or foil. About 22 cm in diameter, it's usually marked on the pan
6. Half a teaspoon of salt
How to Make It1. Beat the eggs, sugar and half a teaspoon of salt with a mixer until the sugar is nearly dissolved - this takes a while, about 10-15 minutes on medium speed
2. Add a cup of self-rising flour, OR dissolve the baking soda in a tablespoon of water and add it along with the plain flour
3. Turn on the oven to 160 degrees, that's usually half power
4. Keep mixing everything with the mixer - the batter should be like pancake batter, until the flour is evenly incorporated
5. Pour everything into the pan, scraping every last bit in :-)
6. Drain the cherries through a strainer and lay them on top of the batter - they'll sink into the batter, and even if they don't, that's fine.
7. Put it in the oven and keep an eye on it, otherwise you'll end up with a strange shape. The cake will rise - after 20 or 30 minutes check it with a toothpick; if it comes out dry, it's done. Take it out and you can eat it warm - I eat it cold
You can also make this with apples, it comes out very tasty. For an apple charlotte you'll need 3 apples. Peel them and cut into pieces, about 1.5 cm each.
2. 3 eggs
3. Flour - either self-rising, or plain (in which case you'll need baking soda, a teaspoon) - you need 1.25 cups, about 250 ml
4. A can of cherries in syrup, pitted - net weight after draining 300-350 grams, or 4-5 large apples, peeled and cut into 1-1.5 cm cubes
5. A baking pan, preferably a disposable one made of baking paper or foil. About 22 cm in diameter, it's usually marked on the pan
6. Half a teaspoon of salt
How to Make It1. Beat the eggs, sugar and half a teaspoon of salt with a mixer until the sugar is nearly dissolved - this takes a while, about 10-15 minutes on medium speed
2. Add a cup of self-rising flour, OR dissolve the baking soda in a tablespoon of water and add it along with the plain flour
3. Turn on the oven to 160 degrees, that's usually half power
4. Keep mixing everything with the mixer - the batter should be like pancake batter, until the flour is evenly incorporated
5. Pour everything into the pan, scraping every last bit in :-)
6. Drain the cherries through a strainer and lay them on top of the batter - they'll sink into the batter, and even if they don't, that's fine.
7. Put it in the oven and keep an eye on it, otherwise you'll end up with a strange shape. The cake will rise - after 20 or 30 minutes check it with a toothpick; if it comes out dry, it's done. Take it out and you can eat it warm - I eat it cold
You can also make this with apples, it comes out very tasty. For an apple charlotte you'll need 3 apples. Peel them and cut into pieces, about 1.5 cm each.
