With some more delicious fresh cherries harvested during this month of June, I propose you this delicious dark chocolate, saffron, Greek yogurt and spices cake.
Flavor, texture, scent. This cake is pure enjoyment for all your senses.
Warning! This cake contains a powerful mix of aphrodisiac ingredients, including saffron and chocolate …. I warned you 😉
Ingredients
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300 g fresh pitted cherries
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200 g white flour type 0 (I used white spelt flour)
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200 g greek yougurt (made with sheep's milk)
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180 g dark muscovado brown sugar
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150 g dark chocolate
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100 ml sunflower oil (cold pressed)
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50 g rice flour (or corn starch)
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50 g ground almond
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15 g baking powder
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4 eggs
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1 teaspoon saffron threads
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1 teaspoon ground cinnamon
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1 pinch ground nutmeg
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1 pinch ground ginger
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1 pinch ground cardamom
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1 pinch table salt
Preparation
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- – melt the chocolate in a bain-marie together with the saffron;
- – meanwhile, separate in two different bowls the egg yolks from the whites;
- – whip the whites with the pinch of salt until stiff and keep them aside;
- – add the sugar and the ground spices to the yolks;
- – whisk them together for about 15 minutes, till you get a frothy cream;
- – add the Greek yogurt and mix well;
- – sift the flours onto the thus obtain mixture and mix well till they get completely absorbed;
- – add the ground almonds and baking powder, mix well;
- – add the oil and mix well till it gets absorbed completely;
- – add the melted chocolate with saffron and mix well;
- – add the the cherries and mix well;
- – pour the whipped egg whites and mix gently, with a rotary movement from the bottom to the top of the bowl;
- – once you have obtained a creamy and smooth mixture, pour it onto a greased baking tray (24 cm diameter);
- – bake at 170 degrees for about 45 minutes;
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