Torta de Ciliege (Fresh Cherry Cake)

Sheryl Faulkner


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.

★★★★★ 3 votes
30 Min
1 Hr


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

How to Make Torta de Ciliege (Fresh Cherry Cake)


  • 1Preheat oven to 350. Butter & flour 9 1/2" spring-form pan.(I use a 9" removable-bottom pan,lined with parchment)
  • 2Cream 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.
  • 3Beat 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.
  • 4Spread dough into prepared pan. Combine cherries with sugar and sprinkle over top. (They will sink into cake as it bakes)
  • 5Bake 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.
  • 6I 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.

Printable Recipe Card

About Torta de Ciliege (Fresh Cherry Cake)

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

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