torta de ciliege (fresh cherry cake)
(3 ratings)
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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(3 ratings)
yield
10 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For torta de ciliege (fresh cherry cake)
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1/2 c(1 stick) + 3 tablespoons unsalted butter, room temperature
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3/4 csugar
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3eggs, separated, room temp
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3 Tbspmilk
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1 tspvanilla
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1 c+ 2 teaspoons all-purpose flour
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1 1/2 tspbaking powder
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pinchsalt
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1 lbmeaty, ripe red sweet cherries, pitted (about 3 cups)
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2-4 Tbspsugar, depending on sweetness of cherries
How To Make torta de ciliege (fresh cherry cake)
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1Preheat oven to 350. Butter & flour 9 1/2" spring-form pan.(I use a 9" removable-bottom pan,lined with parchment)
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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.
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4Spread dough into prepared pan. Combine cherries with sugar and sprinkle over top. (They will sink into cake as it bakes)
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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