Hungarian Cherry Cake (Meggyes Piskóta

Hungarian Cherry Cake (Meggyes Piskóta)

Ingredients

• 4 eggs
• 150 g sugar
• 1 tsp vanilla extract
• 120 ml vegetable oil
• 120 ml milk
• 250 g all-purpose flour
• 2 tsp baking powder
• Pinch of salt
• 400–500 g fresh or frozen pitted sour cherries
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
2. Beat the eggs and sugar until light and fluffy.
3. Add vanilla, oil, and milk, mixing well.
4. Sift together the flour, baking powder, and salt, then fold into the wet mixture.
5. Pour the batter into the prepared pan.
6. Evenly distribute the pitted cherries over the batter, pressing them in slightly.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely.
9. Dust with powdered sugar before serving.