Posted in desserts

Cherry cake

This cake with gorgeous texture and taste deserve to give a try. Flavour develops few hours after baking so let it cool and serve it 4-5 hours later. It is sooooo good.




4 eggs

1 ½ cups plain flour or all purpose flour

1 cup powdered sugar

1 cup glazed cherry

1 cup vegetable oil

1 tbsp vanilla

1 cup plain yogurt

1 tbsp baking powdered

1 tbsp honey or maple syrup




Preheat the oven to 180C.

Brush the cake tin with oil. Cover bottom of cake tin with parchment paper.

Using a mixer beat egg with sugar until it’s creamy. Add oil, vanilla and yogurt. Whisk all together for a minute.

Mix flour with baking powder, sift the flour. Add it to the egg mixture and mix well. Now add most of glaced cherry and keep some for cake decoration. Combine all together.

Transfer to cake pan. Bake for 45 minutes. Once cake is ready and still is warm, brush with maple syrup or honey, and decorate with glaced cherry and powdered sugar.

This cake is great with a cup of nice tea or coffee.

کیک گیلاس

درسته این کیک رو من درست کردم ولی اگه ازش تعریف میکنم باور کنید برای تبلیغ نیست چون یک بافت خیلی نرم و قشنگی داره و بی نهایت خوشمزه هست مخصوصن اگر بگذارید چند ساعت بعد از پخت میل کنید.

مواد لازم

چهار عدد تخم مرغ

یک پیمانه و نیم آرد معمولی

یک پیمانه گیلاس شکری

یک پیمانه روغن مایع

یک ق غ عصاره ی وانیل

یک پیمانه ماست

یک ق غ بیکینگ پودر

یک ق غ عسل یا شیره ی افرا = میپل سیروپ

طرز تهیه

فر راروی حرارت 180 درجه ی سانتیگرادگرم کنید.

قالب کیک را چرب کرده و با کاغذ روغنی کف قالب را بپوشانید

با همزن برقی تخم مرغ ها را با شکر مخلوط کنید تا به حالت کرم مانند بگیرید. سپس روغنوانیل و ماست را اضافه کرده و همه ی مواد را با هم مخلوط می کنیم.


آرد را با بیکینگ پودر مخلوط کرده و الک می کنیم. آرد الک شده را همراه با بیشتر گیلاس شکری به مایع بالا اضافه می‌کنیم و مواد را هم می‌زنیم.کمی از گیلاس را برای تزیین کیک نگه می داریم.

مایع کیک را داخل قالب آماده شده ریخته و برای 45 دقیقه کیک را می پزیم. وقتی کیک حاضر شد و در همان داخل قالب که کیک هنوز گرم هست عسل یا شیره ی افرا را روی سطح کیک می‌زنیم و با گیلاس شکری و پودر شکر روی کیک را تزیین می‌کنیم و با یک فنجون چای یا قهوه نوش جان می کنید.


Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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