Hungarian Sour Cherry Cake (Meggyes Piskóta)

 Ingredients

3 large eggs

150 g sugar

1 teaspoon vanilla extract

120 ml sunflower oil

150 ml milk

200 g all-purpose flour

1½ teaspoons baking powder

A pinch of salt

300–400 g pitted sour cherries, fresh or drained from a jar

1 tablespoon flour, for coating the cherries

Powdered sugar, for serving

Instructions

Preheat the oven to 180°C (350°F). Line a rectangular baking pan with parchment paper.

In a large bowl, beat the eggs and sugar until light and fluffy.

Add the vanilla, sunflower oil, and milk. Mix well.

Sift in the flour, baking powder, and salt. Stir gently until you have a smooth batter.

Toss the pitted cherries with 1 tablespoon of flour. This helps prevent them from sinking too much into the cake.

Pour the batter into the prepared pan and spread it evenly.

Arrange the cherries generously over the top.

Bake for 30–40 minutes, or until golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool, then dust with powdered sugar.

Cut into squares and serve.

Hungarian tip: Traditionally, this cake is made with sour cherries (meggy), which give the soft, sweet sponge a de

liciously tangy flavor.