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

Ingredients

• 4 cups Cherries (pitted, fresh or frozen (thawed))
• 1/4 cup Granulated Sugar (for macerating cherries)
• 1 teaspoon Lemon Zest (zest of one lemon, freshly grated)
• 1 Large Egg (room temperature)
• 3 Egg Yolks (from large eggs, room temperature)
• 3/4 cup Granulated Sugar (for the cake batter)
• 1/2 cup Unsalted Butter (melted and cooled slightly)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt (fine sea salt)
• 4 Egg Whites (room temperature, from large eggs)
• 1/4 teaspoon Cream of Tartar (optional stabilizer for meringue)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/2 cup Granulated Sugar (for the meringue, added gradually)

Instructions

1. Macerate the Cherries

   Place the pitted cherries in a bowl, sprinkle with 1/4 cup sugar, toss gently, and let sit for about 15 minutes to draw out excess juice.

   Time: PT15M

2. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F. Lightly spray the springform pan with non‑stick spray and line the bottom with parchment paper.

   Time: PT5M

   Temperature: 350°F

3. Zest the Lemon

   Using a microplane, zest one lemon directly over the mixing bowl to capture the essential oils.

   Time: PT1M

4. Create the Egg‑Sugar Base

   Add the whole egg, three yolks, and 3/4 cup sugar to the bowl. Beat on medium‑high speed for 3–4 minutes until the mixture is pale yellow, thick, and fluffy.

   Time: PT4M

5. Incorporate Butter and Vanilla

   With the mixer on low, drizzle in the melted butter and add 2 teaspoons vanilla. Mix just until combined, about 1 minute.

   Time: PT1M

6. Fold in Dry Ingredients

   Sift together flour, baking powder, and salt. Add the dry mixture to the batter in three to four additions, folding gently with a spatula after each addition. Total folding time about 5 minutes.

   Time: PT5M

7. Check the Bowl Bottom

   Use a spatula to scrape the bottom of the bowl, ensuring no flour sticks to the mixer.

   Time: PT1M

8. Add the Cherries

   Gently fold the drained cherries (with any released juice) into the batter, being careful not to crush them.

   Time: PT2M

9. Bake the Base Cake

   Pour the batter into the prepared springform pan, smooth the top, and bake for 40–45 minutes at 350°F, or until a toothpick inserted near the edge comes out clean.

   Time: PT45M

   Temperature: 350°F

10. Prepare the Meringue While Cake Bakes

    In a clean bowl, whisk egg whites with a pinch of salt and 1 tablespoon lemon juice until foamy (about 2 minutes). Gradually add 1/2 cup sugar, continuing to whisk until soft peaks form (about 5 minutes).

    Time: PT7M

11. Cool the Cake Slightly

    Remove the cake from the oven and let it sit in the pan for 10 minutes to set.

    Time: PT10M

12. Top with Meringue

    Spread the prepared meringue evenly over the warm cake, smoothing the edges with a spatula.

    Time: PT2M

13. Second Bake – Set the Meringue

    Return the cake to the oven and bake for 20–25 minutes at 350°F, until the meringue is lightly golden and set.

    Time: PT25M

    Temperature: 350°F

14. Final Cool & Release

    Allow the cake to cool in the pan for another 10 minutes, then carefully run a thin knife around the edge and release the springform. The meringue will shrink slightly as it cools; handle gently to avoid tearing.

    Time: PT10M

15. Serve

    Slice with a sharp knife, wipe the blade between cuts, and serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

9 g

Fiber

2 g