The last cherry dessert I made was Clafoutis aux cerises and as I said in the previous post, it has a good taste but wasn’t completely satisfying. Since I don’t accept average results, I kept searching the internet for another recipe that contains cherries. Because I love cherries. And because I want one cherry recipe that will be successful. I found one, this time it’s not a clafoutis, it’s a simple cake… enough with the clafoutis for this season!!
Folding the cherries in the batter told me that the cake is going to be perfect. And it was. The lemon zest gave the cake a unique lemony flavor, combined with the sweetness of the cherries, it was savoury, yummiiii….
Eating the cake while it’s still warm or after a while gives the best freshest flavours and aromas. Actually you can taste the lemon zest.
The recipe is courtesy of joy of baking.
Source: Patricia Wells, The Provence Cookbook.
-500 g cherries pitted and halved
-1 1/2 cup flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-3/4 cup (150g) white sugar
-1/2 cup (113g) butter – melted & cooled
-1/3 cup milk (80 ml)
-1 tsp vanilla extract
-zest of 1 lemon
Preheat the oven to 205 C. Butter and flour a 9′ pan. I had to cut the cherries in half so i can pit them. You can leave them whole if you have a pitter.
Whisk the flour, baking powder and salt in a separate bowl. Set aside.
Beat the eggs and sugar until thick and has a lemon colored (about 3-5 min). Add the melted butter, milk, vanilla, zest and beat until well incorporated. Add the flour mixture and stir just to be combined.
Gently fold the cherries into the batter and leave 15- 20 halves for later. Pour the batter in the pan and bake for 15 minutes then remove the pan from the oven and quickly arrange the remaining cherries on top of the cake and return to the oven and bake for 20 more minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and place on a wire rack to cool.