pastry flour, 1 cup
rice flour, 2,1 oz
brown sugar, 1/2 cup
plain yogurt, 0,3 oz
oil e.v.o., 2,1 oz
fresh soy milk, 3,5 oz
organic yeast, 2 tsp
cherries, about 3,5 oz
the grated zest of one bio untreated lemon
pine nuts
a pinch of salt
pure vanilla extract, 1 tsp
powdered sugar


In a bowl, pour the brown sugar and yogurt and mix with a hand whisk. Add the olive oil, the lemon zest and a pinch of salt.
Mix until mixture is smooth even using an electric whisk. Incorporate the flour, rice flour, baking powder sifted, alternating with the milk until the mixture is smooth.
Finally add the natural vanilla extract.
Pit the cherries and cut them into small pieces, flour them slightly (this helps to prevent them from going all the bottom of the dough during the baking of the cake) and let’s leave them aside.
We have 2/3 of the cherries in the dough, blend them gently.
Grease and flour the pan, pour the mixture and add the remaining cherries on the surface, sprinkle with pine nuts and a bit ‘of sugar cane.
Place in preheated oven at 360 F degrees for about 35 minutes (always the toothpick test). Sprinkle with powdered sugar and serve.

Thanks to: Cooking With Julia