Hello my friends! It’s already July – how could that have happened? We have already passed mid-summer and while the days are getting shorter again, they keep rewarding us with warm temperatures and the best summer produce we could imagine. Currently I’m enjoying all the cherries I can get and I keep putting them in galettes, pies, on my morning p&b toast or even into my salads. Yes, I’m a sucker for fruit in salads, but that’s a different story…
Today I want to talk to you about this beautiful Cherry Hazelnut Sheet Cake, the perfect take-along dessert for those warm summer BBQ get-togethers or weekend potlucks. But before I make you run to the kitchen to whip up this easy cake, I want to share some exciting news with: I’ve been invited to bake my Vegan Strawberry Lemon Cake at the HBC Bake-Off on August 17th in London. Jiiiipppppeeeee!!!! Who would have guessed that a little part-time blogger from Portugal, like me would make it through a public voting and convince the jury with her recipe.
So, if you happen to be in London on the 17th August, stop by at the event and watch me bake my cake live for the jury. Here’s a link to claim your tickets for the event. And the best thing, it’s completely free, so register here and come support me at the event. I’d love to see you there! If your can’t make it, rest assured, I’ll keep you posted via my IG stories and maybe even do a little live from the event.
But enough about the future, let’s talk about the present and why you should go make this cherry loaded cake as soon as you can! The batter is a straight-forward one-bowl sheet cake which you can throw together in less than 5 minutes and bake up in a mere half hour. While the cake is baking you can whip together the creamy mascarpone frosting and prep the cherries for serving. Once cooled completely assemble the cake and store in the fridge until you’re ready to serve. Oh, I almost forgot to tell you: this cake is also refined sugar-free and naturally sweetened with Coconut blossom sugar. If you’re not into that and want a sweeter dessert, simply swop out the coconut sugar for regular one.
Easy peasy, don’t you think?
As always, you can find the german recipe for this Cherry Hazelnut Sheet Cake below and I’d love to read or hear from you either in the comments below or on my IG @themellowkitchn!
Lots of summery love,
Anna
Cherry Hazelnut Sheet Cake with Mascarpone Frosting
A perfectly soft, pillory sheet cake topped with a fresh mascarpone frosting and ripe cherries. The ultimate crowd-pleaser, perfect for any summer potluck or BBQ party. One-bowl batter that bakes up in 30 minutes, makes an easy no-fuss cake ready in a couple of hours (including cool-down time). Facebook0GoogleTwitterPinterest0Email
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 1h 50m
- Serves: 16
- Yield: 1 sheet cake
Ingredients
Sheet Cake
- 6 eggs
- 1 cup coconut sugar
- 1 cup sunflower or similar neutral vegetable oil, plus more for greasing
- 1/2 cup water
- 2 teaspoons vanilla extract or 1 tbsp vanilla sugar
- 1 1/2 cups ground hazelnuts (meal)
- 2 1/4 cups whole spelt flour
- 4 tablespoons poppy seeds
- zest of 1 organic lemon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting & Assembling
- 2 cups mascarpone
- 1 cup curd cheese
- 1/2 cup powdered coconut sugar
- juice of 1 organic lemon
- 2 cups fresh cherries
Instructions
Sheet Cake
- Pre-heat the oven to 350° Fahrenheit/180° Celsius and line a rectangular baking tray (13x9 inch) with parchment paper and lightly grease with a bit of oil.
- Beat the eggs for a couple of minutes with a handheld mixer or in your stand-up mixer. When they start getting fluffy slowly add the coconut sugar. Mix for another minute, or so, until fully incorporated. Slowly add oil, water and vanilla extract or sugar.
- Combine ground hazelnuts, spelt flour, poppy seeds, lemon zest, baking powder, soda and salt in a medium bowl and mix until combined. Add to the eggs, one cup at a time, and mix until just incorporated, but don’t overmix.
- Pour batter into your prepared baking tray and bake for 30 minutes, or until a toothpick comes out clean when inserted in the middle of the cake.
- Let cake cool completely (approx. 1 hour) before adding the frosting.
Frosting & Assembling
- Add mascarpone and curd cheese to a medium bowl and start mixing on medium with your hand-held mixer or in a stand mixer. Slowly add sugar and mix until fluffy, about 3-4 minutes. Add lemon juice and set aside in the fridge until the cake has cooled completely.
- Wash cherries, remove stems and de-stone, if you like.
- Once the cake has cooled down completely transfer to a serving plate, if you like, top with the frosting and finish with the prepared cherries.
- Keep in the fridge until ready to serve, or up to 48 hours.
You’re not a small blogger! You’e a very talented cook and food blogger. So glad you’ve got the recognition you deserve! Now hoping we can catch up somehow :).
P.S. Gorgeous shots and recipe.
You’re the sweetest! Thank you Kimberly <3
Congratulations!!! Very exciting news! 🙂 Wishing you an amazing time at the Bake-Off. And of course lots of luck!! xx
Thank you Serena! Yes it’s really exciting, isn’t it!? I’ll certainly be nervous but I’m so looking forward to it 😉