Morello Cherry Cake
🛠 Equipment
- 22 cm springform pan
- Whisk
- Mixing bowl
- Colander
- Saucepan
- Wire rack
🛒 Ingredients
| 300 g | Pitted morello cherries (fresh or in syrup) | |
| 3 | Eggs | |
| 120 g | Sugar | |
| 160 g | Flour | |
| 60 g | Ground almonds | |
| 100 g | Melted unsalted butter | |
| 1 tsp | Baking powder | |
| 50 ml | Milk | |
| 1 sachet | Vanilla sugar | |
| 30 g | Flaked almonds |
Preparation
Step 1 : Prepare the pan and the cherries
Preheat the oven to 180°C. Butter and flour a 22 cm springform pan.
Drain the cherries and pat them dry carefully with paper towels.
Step 2 : Whisk the eggs and sugar
In a bowl, whisk the eggs with the sugar and vanilla sugar until the mixture turns pale and frothy.
Add the milk and the cooled melted butter, then mix gently.
Step 3 : Fold in the dry ingredients
Sift the flour and baking powder over the bowl. Add the ground almonds.
Fold everything in with a spatula, without overworking the batter to keep it soft.
Step 4 : Fill and bake
Pour half of the batter into the pan and scatter half of the cherries.
Cover with the remaining batter, then the remaining cherries, and sprinkle with flaked almonds. Bake for 30 to 35 minutes.
Step 5 : Cool and serve
Let the cake cool for 10 minutes in the pan, then unmold it onto a wire rack.
Serve warm or at room temperature, dusted with icing sugar. It keeps for 3 days under a cake dome.
💡 Tips & variations
- Drain and pat dry the syrup-packed cherries to avoid a soggy cake.
- Fold in the flour gently with a spatula to keep the cake light and airy.
- The cake is done when a knife inserted in the centre comes out clean.
- Serve it warm, dusted with icing sugar, with a quenelle of crème fraîche.
❓ Frequently asked questions
How long does this recipe take?
1h05 (20 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
