This recipe was adapted for solar cooking from the Malibu Farm Cookbook: Recipes from the California Coast. It's a perfect candidate for the solar oven. You can use sweet cherries, tart cherries, or a mixture of both.
2 tablespoons butter
2 tablespoons agave syrup
2 tablespoons pomegranate molasses
5 cups pitted cherries
3/4 cup flour
1/3 cup cornmeal
Pinch of salt
1 1/2 teaspoons baking powder
1 stick salted butter
3/4 cup sugar
1 teaspoon vanilla
1/3 cup buttermilk or kefir
Whipped cream or powdered sugar (optional)
1. In a saute pan, melt the butter with the agave and pomegranate molasses. Add the cherries. Combine, and spread the cherry mixture in the bottom of your Graniteware pan.
2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.
3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not over mix.
4. Pour this combined wet-and- dry mixture over the cherry mixture. Place the cover on the Graniteware pot.
5. Bake the cake in a preheated Solavore Sport for 60-90 minutes or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.
6. Serve with whipped cream or powdered sugar, if desired.