Romanian Cherry Cake

A cake that takes only ten minutes to assemble, twenty five minutes to bake and will disappear very quickly once on the table, especially if there are children around.


  • 8 eggs

  • 200 g sugar

  • 50 ml of oil

  • 250 g flour

  • vanilla sugar

  • lemon peel

  • a pinch of salt

  • l kg of cherries (or sour cherries), from markets or grocery stores.


  • Wash the cherries, pit and drain.
  • Separate the egg whites from the yolks.
  • Beat the egg whites hard, then add sugar and continue to beat hard until you have a dense white foam.
  • Gradually mix in the egg yolks, vanilla sugar, salt and lemon peel.
  • Blend with mixer at low speed and gradually add the oil and half of the flour. Then blend in the rest of the flour.
  • Spread dough in tray lined with baking paper.
  • The drained cherries are added to the dough piece by piece. Allow some to sink into the
    dough and some to stay at the surface.
  • Bake for 25 minutes at 180° C/355° F.
  • When it is taken out of the oven sprinkle with caster sugar, vanilla sugar or icing sugar.

Recipe donated by Rotarian Adrian Zbarcea