• Upside Down Prairie Cherry Cake (yield 1 x 10” cake pan)

    from Chef Jon Thauberger of Crave Kitchen & Bar, Regina, SK. Canada
    8 eggs
    2 cups sugar
    2 lemons – zest & juice
    1 cup North Prairie Gold Non-GMO Cold Pressed Canola Oil
    2 cups flour
    1 tsp baking powder
    ½ tsp salt

    Pitted prairie cherries (if frozen do not defrost before use)
    In a mixer with whip attachment beat on high speed, eggs with lemon & sugar until fluffy & pale (approx.. 5 mins)
    Mix in dry ingredients and set aside.
    Line bottom of pan with parchment paper. Sprinkle with a layer of sugar, lay in cherries in a single layer, sprinkle with more sugar.
    Pour in cake mixture and bake in a 350 degree pre-heated oven until skewer test comes out clean (approx. 40 min)
    Allow to cool completely before removing from pan and flipping over.
    Serve with vanilla whipped cream and macerated berries.