The Red Ruby Cherry Cake… soft like a cloud!

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Cherries are my peche’ mignon’ my early summer weakness. I have other summer temptations but cherries, I strictly cannot resist.
In the past, when I lived in France a huge beautiful cherry tree stood in my garden. It was temperamental I have to say, some years it gave a lot of cherries some others nothing. The worst part was  that you could not predict, it was like the weather, when no big satellites circled around us.

One day I would see the birds, a lot of birds chirping and feasting on the top of the tree. Then I knew the cherries were up.
The pale pink flowers had  become black ruby cherries. So  I would be there  standing  bare feet in the grass, raise my hand and get a mouthful of sweet crunchy cherry, a small paradise piece of paradise…

Ingredients: serves 6 to 8

  • 1 pound black cherries, pitted, plus some for baking.
  • ¾ cup, plus 2 tablespoons sugar
  • 2 tablespoons water
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature, plus more for pan
  • 3 large eggs, separated
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ¼ teaspoon cream of tartar

How you make it: some easy steps and tips.
Step 1 : Have ready an electric beater, 1 medium 1 large very clean bowls, 3 ramequins, measurement cups for flour,  spatulas and knife, measurement tablespoons, 1 large skillet, 1 cake pan with high sides. 1 small microwave container.

Butter, eggs, milk at room temperature.

Step 2 – Pit cherries, heat oven to 350°. Butter a 9-inch springform pan with 2-inch-high sides.

Combine cherries, 1 tablespoon of the sugar and water in a large skillet and bring to a simmer over medium heat; cook, stirring frequently, until cherries are tender, about 10 minutes. Remove from heat.

Step 3 : Melt butter in microwave for 20 seconds till liquid. In a larg bowl, whisk together flour, baking powder and salt.

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Using an electric mixer, beat ¾ cup sugar and butter in a large bowl until light and fluffy, about 1 minute. Separate eggs, add egg yolks, each one in a ramequin, then add them one by one to the sugar egg mixture beating well after each addition and finish beating  in vanilla.

In 3 additions, mix in dry ingredients alternately with milk just until combined. (use a large measurement cup to help).

Step 4 : Using a clean bowl and beaters, beat egg whites and cream of tartar to stiff, but not dry, peaks. With a rubber spatula, fold ¼ of the whites, spread this first addition of  egg whites well into the batter to lighten, then fold gently remaining whites into batter.

Pour batter into pan and cover top with half of the cherries and half of their juice. Sprinkle top of batter with remaining tablespoon sugar. Bake cake until golden and tester inserted comes out clean, about 50 minutes.If you like it add, remove pan add few cut fresh cherries into the batter and back to the oven.

Step 5: When cake in golden and done, remove from oven, let it cool 5 minutes then run a small clean knife around edges of cake to loosen. Let cool on rack before serving with reserved cherries.

(Recipe from La Cucina Italiana).

also check  here my Clafoutis aux Cerises……

2 comments on “The Red Ruby Cherry Cake… soft like a cloud!

  1. Pat Hoffman on said:

    In South Central Pa, Pennsylvania Dutch country. we call this Cherry Pudding.

    Looking forward to making this soon.

    Love you Claire.

    Pat

    • Delizie Delizie on said:

      Uhmmm Cherry Pudding is a great name..you did right to participate who knows you could win :) Love you too.

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