June 20, 2011

cherry cake

or as the american's call it bread.

it was not an easy transition for me to realize that cake is called bread... bread is a staple and eaten often, for breakfast with butter and jam, for lunch with a bowl of salad, for dinner in all variations, with cold cuts, marmalade, cheese etc.
cake is a dessert and not eaten with anything spread on it, as it contains already lots of butter and egg and often yummy fruit.

with all the cherries in our house i was working many hours last week and my hands are stained, but it's ok, thinking of all the goodness,
:: 30 glasses of jam
:: 15 freezer bags each 1kg in my freezer chest
:: 12 glasses a 500gr sterilized on the shelf in the basement
:: 4 cakes, two eaten and two in the freezer
:: 4 cherry pies, all eaten
:: 3 cherry tarts, all eaten
:: 1 bowl of cherry trifle in the fridge
:: a dozen cherry mini tarts, for dessert today
:: and uncounted amounts of cherries which got eaten all along...

200 gr butter
150 gr brown sugar, creme together

1 tblsp vanilla
1 pinch salt
3 eggs, add and beat until the mixture is fluffy and light in colour

2 drops almond extract
250 gr flour
75 gr ground hazelnuts
1 tsp backing powder, add and mix under batter

250 gr cherries pitted and halved, add and just lightly mix

preheat oven at 370F, fill batter in cake form and bake about 1h in the middle of the oven

this cake can be refrigerated for at least 3 days, it's a very fruity and fresh tasting cake.

1 comment:

Heather said...

What a wonderful recipe, thank you. Our season for picking tart pie and cake cherries is coming up in a few weeks, and this is a recipe I have bookmarked just for that occasion. Perfect summer treat.