Best Recipe You’ve Never Heard of: Meringue-Topped Cake with Cherries

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more versatile and easier to find.

cherries

🥗Healthier: mixed berries

💰Cheaper: canned cherries

Canned cherries are often more affordable and available year-round.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can provide a dairy-free option.

Sprinkle sugar over cherries and let sit to drain juices.

Zest lemon over a bowl to capture essential oils.

Beat 1 whole egg and 3 yolks for 3-4 minutes until light and fluffy.

Add milk and melted butter to the egg mixture.

Stir in a couple teaspoons of vanilla.

Gradually add flour, salt, and baking powder in three or four additions, mixing until just combined.

Press cherries to remove excess juice before adding to the batter.

Prepare a light springform pan by spraying and flouring it.

Pour batter into the prepared pan and add the cherries on top.

Bake in a 350°F oven for 40-45 minutes.

For the meringue, beat egg whites with a little salt until foamy, then add lemon juice and sugar.

Beat egg whites until soft peaks form, ensuring they are not over-beaten.

Spread meringue over the baked cake and return to the oven at 350°F for 20-25 minutes.

Let the cake sit for 5-10 minutes before releasing it from the springform pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens