Este bizcocho de cerezas y lima es mi nuevo comodín en las tardes de verano. Porque aunque sea verano, a mi me siguen apeteciendo bizcochos y magdalenas, tartas y pies a tutiplén. La receta la publiqué el 6 de julio de 2021 pero hoy os la traigo de nuevo porque se la he preparado a una amiga y me ha pedido que la grabe en vídeo así que ahora tenéis también el vídeo en Instagram

Este bizcocho queda húmedo y jugoso con un rico sabor a limón y cerezas y te diré que es 100% natural, no lleva nada de colorantes y el color del glaseado e consigue solo con la fruta.

I hope you enjoy it and that you like it as much as me because it's crazy Do you dare? Well, come on

Ingredients

For the sponge

• 175 g unsalted butter, room temperature
• 250 g plus 2 tablespoons sugar
• 4 large eggs, room temperature
• 1 tablespoon and a half of lemon or lime zest
• 1/2 teaspoon vanilla extract
• 250 g flour
• 1 teaspoon and a half of baking powder
• ½ teaspoon salt
• 80 ml of milk at room temperature
• 60 ml of cream at room temperature
• 1 teaspoon of lemon or lime juice
• 100 g of cherries

For cherry glaze

• 50 ml of reduced cherry puree made with 75 g of cherries
• 330 g glass sugar, sieved
• 6 tablespoons lime juice

Preheat the oven to 175 degrees C.

Grease and line a rectangular mold of 23 x 13 cm with baking paper, letting the paper stand out about 4 cm on each side so that we can then unmold easily remove.

In the bowl of an electric mixer beat with the palette accessory, butter, sugar and lime zest and lime juice at medium high speed until it is soft and fluffy, about 2 minutes.

Add one egg at a time, scraping the bowl between each time. Add the vanilla and mix until it is well combined.

Now add the flour mixture, and mix at medium speed alternating with whole milk and cream, starting and ending with the flour mixture. Cut the cherries in half and remove the bone. We pass them through flour to prevent them from falling to the bottom of the mold and incorporate them into the mixture with the help of a guinea pig spatula carefully.

We dumped the dough into the mold we had prepared.

Bake at 175 degrees for 50-55 minutes or until the top is golden and a stick inserted in the center comes out clean.

Remove the cake from the oven and let cool in the mold for about 15 minutes. With the help of the paper we remove it from the mold by gently pulling and let it cool completely on a grid.

For cherry glazing, crush the cherries with the help of a hand mixer. We strain through a fine mesh strainer into a small bowl. Let the liquid cool in the fridge for 15 minutes.

We put the sieved glás sugar and cherry puree in a medium bowl. With a small rod beat adding the lemon juice little by little until you get the desired texture.

Dump on the cake and cover with a cherry.

Tips and Tricks

• We can replace cherries with strawberries, blueberries or raspberries, and lime with lemon or orange
• Preparation time 75 minutes
• Difficulty: .medium
• Servings: 10