Torta de Ciliege (Fresh Cherry Cake)

Sheryl Faulkner

By
@athestove

My husband originally found this recipe in our local paper in 1997 and I have been making it every year since for our anniversary-which is the midst of cherry season! It's very pretty, very rich and absolutely delicious. Perfect for a celebration! My notes say it came from a book by Carol Field called IN NONNA'S KITCHEN.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
(1 stick) + 3 tablespoons unsalted butter, room temperature
3/4 c
sugar
3
eggs, separated, room temp
3 Tbsp
milk
1 tsp
vanilla
1 c
+ 2 teaspoons all-purpose flour
1 1/2 tsp
baking powder
pinch
salt
1 lb
meaty, ripe red sweet cherries, pitted (about 3 cups)
2-4 Tbsp
sugar, depending on sweetness of cherries

Directions Step-By-Step

1
Preheat oven to 350. Butter & flour 9 1/2" spring-form pan.(I use a 9" removable-bottom pan,lined with parchment)
2
Cream butter and sugar until light and fluffy, about 5 mins.Add egg yolks one at a time, beating thoroughly after each addition. Stir in milk and vanilla.Mix together flour and baking powder. Sift directly into bowl.
3
Beat egg whites separately with pinch of salt until they stand in soft peaks.Stir 1/4 of whites into butter/sugar mixture, then carefully fold in the rest.
4
Spread dough into prepared pan. Combine cherries with sugar and sprinkle over top. (They will sink into cake as it bakes)
5
Bake 50-60 minutes until top is golden and knife inserted into cake comes out clean. Remove from oven and cool in pan 15-30 minutes. Unmold onto rack and cool completely.
6
I like to sprinkle the cake with a bit of powdered sugar just before serving. And we always have it with a dollop of whipped cream on the side.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Italian
Hashtag: #cherries