Ingredients:

  • 3 cups (360g) All purpose flour
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1 ¾ cups (350g) Granulated sugar
  • 1 cup (225g) Unsalted butter, softened
  • 3 Large eggs & 2 Large egg whites
  • 1 cup (240g) Plain Greek yogurt
  • ¼ cup (60ml) Freshly squeezed lime juice
  • 2 tbsp Lime zest
  • 2 cups (300g) Fresh or frozen pitted cherries
  • 2 tbsp Maple syrup
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 1 cup (225g) Unsalted butter, softened (for frosting)
  • 3 cups (375g) Powdered sugar
  • 1 tbsp Lime juice (for frosting)
  • 1 pinch sea salt

Instructions:

  1. Simmering the Cherry Essence: Place the 2 cups of pitted cherries, 2 tbsp maple syrup, and 1 tsp vanilla extract into a saucepan. Simmer over medium heat for about 10 minutes until the fruit collapses and releases its juices. Mix 1 tbsp cornstarch with 1 tbsp water to create a slurry, then whisk it into the bubbling cherries. Continue to cook for 2 minutes until the mixture is thick and translucent, then let it cool completely.
  2. Aerating the Citrus Batter: In a large bowl, cream together 1 cup of softened butter and 1 ¾ cups of granulated sugar. Add the 2 tbsp of lime zest immediately. Beat the mixture for at least 5 minutes until it looks pale, fluffy, and significantly increased in volume.
  3. Incorporating the Proteins: Add the 3 large eggs one at a time, beating well after each addition. Incorporate the 2 egg whites last. Until the batter is smooth and emulsified, keep the mixer on a medium speed. If the mixture looks curdled, add a tablespoon of your measured flour to bring it back together.
  4. Folding the Dry and Wet Ingredients: Whisk your 3 cups of flour, baking powder, baking soda, and salt in a separate bowl. Alternately add the dry ingredients and the 1 cup of Greek yogurt to the butter mixture. Start and end with the flour. Finally, stir in the ¼ cup of lime juice until no streaks of white remain.
  5. Baking for Structural Integrity: Divide the batter evenly between three greased 8 inch pans. Bake at 180°C (350°F) for 32-35 minutes until a skewer comes out clean and the tops are springy. Let them cool in the pans for 10 minutes before transferring to a wire rack.
  6. Engineering the Layered Assembly: Once the cakes are cold, place the first layer on your stand. Pipe a 'dam' of frosting around the outer edge. Fill the center with half of the cooled cherry reduction. Place the second layer on top and repeat. Finish with the third layer and a thin 'crumb coat' of frosting before chilling for 20 minutes.
  7. Whipping the Final Frosting: Beat the remaining 1 cup of butter with 3 cups of powdered sugar, 1 tbsp lime juice, and a pinch of salt. Until it is silky and holds a stiff peak, continue whipping on high. Apply the final layer of frosting over the chilled cake for a smooth, elegant finish.