May
Hello, cherries have finally arrived, which, with raspberries, are my absolute favourite fruit. Precisely for this reason, I wanted to share the recipe for the cake with cherries; there are a few steps, but I promise they are easy!
Ingredients
- 500 g of cherries
- 270 g of cake flour
- 130 g of sugar
- 110 g of butter
- 60 g of flaked almonds
- 1 sachet of baking powder
- 1 whole egg + 1 yolk
- 50ml of milk
- 1 lemon
- 10 g of icing sugar
- ground cinnamon (to taste)
- fine salt
Cherries preparation
The cherries must be washed and pitted; at this point, you cut them into pieces and put them in a saucepan with 100 g, 30 g of butter and lemon juice; if you like, you can also add a sprinkle of cinnamon.
Leave to simmer for at least ten minutes; a thick syrup should form at the bottom. When the syrup has formed, remove it from the heat and let it cool.
The dough
Sift the flour and make a well on the work surface; add the yeast, a pinch of salt and the eggs; start kneading; gradually add the 80 g of butter you previously melted. Lastly, add the milk. Work everything until you get a smooth and soft dough.
The preparation of the cake
With the help of a rolling pin, roll out the dough to form a rectangle about half a centimetre thick. Spread the cherries on top and make sure you leave at least a 1cm border on all sides; if there’s too much syrup, leave some aside (you can use it on ice cream, it’s delicious), and add the flaked almonds and roll the dough from the long side until you get a roll.
At this point, cut the roll into about four centimetres long slices.
Take a classic cake mould, butter it and sprinkle it with the 30 g of sugar that is left over. At this point, arrange the slices of cake you’ve cut into the pan so you can see the rolls (as shown in the picture); try to put the pieces close together.
Cover the pan and let it rest in the fridge for 10 minutes; heat the oven to 180° (ventilated) and bake the cake for 40 minutes. You will see that the rolls will inflate and join together.
Once cooked, let the cake cool down before removing it from the mould and before serving it, you can dust it with a bit of icing sugar.
The perfect wine? Here I have no doubts, Moscato
Let me know if you like it, and if you feel like it, send me a picture of your masterpiece.
ciao
Monica
