Eggless Cherry Cake with Ice Cream
Ingredients
- 1 cup + 1/3 cup milk at room temperature
- 1 lime juice
- 1.5 cups plain flour (or wheat flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup oil (odorless)
- 1 teaspoon vanilla essence
- 1 cup icing sugar (churned and sieved optional)
- Some cherries
Garnish
- Some icing sugar
- Ice cream
- Mint leaves
- Cherries
Preparation
Take a glass and add 1 cup milk at room temperature.
Add 1 lime juice, mix it, and leave for 5 minutes.
Take a mixing bowl and add 1.5 cups plain flour.
Add 1/2 teaspoon baking soda.
Add 1 teaspoon baking powder.
Mix all dry ingredients.
Take another mixing bowl and add 1/2 cup oil.
Add 1/3 cup milk.
Add 1 teaspoon vanilla essence.
Mix all wet ingredients well with a hand whisk.
Add 1 cup icing sugar and mix it well.
Add the milk-lemon mixture and mix it.
Gradually add the dry ingredients.
Mix with a hand whisk to achieve pouring consistency.
Prepare a baking tin by lining it with butter paper greased with oil.
Pour the mixture into the tin.
Place seedless cherries on top of the mixture.
Insert a chopstick into each cherry and press down to remove the seed.
Preheat the oven for 15-20 minutes.
Place the tin in the oven and bake for 25-30 minutes at 180°C.
Allow the cake to rest for 1-2 hours after baking.
Loosen the sides with a knife, clear them, and cut the cake into pieces.
Place a piece on a serving plate.
Dust it with some icing sugar.
Serve with ice cream, mint leaves, and a cherry on top.
Alternative baking method
Preheat a pan for 15-20 minutes, place a stand inside it, and bake for 35 minutes on the stove.
