I find it so therapeutic preparing food. So sitting down de-pitting cherries without a cherry pitter provided me with great pleasure. It is a time when you have to slow down from the demands of a busy life and simply get back to basics. I normally play some back ground music and just think about the job at hand. In this case, a delicious cherry cake. I was so excited when I removed this perfectly cooked cake from the oven. The house was filled with a heavenly aroma as it baked away, and the anticipation was high. This cake is not a traditional Italian cake as such, but hosts Italian traits. It is quite dense with a crispy crust and not too sweet. The almond meal gives it a nutty flavour and the maraschino adds an adult twist. This cake is so easy to make as all of the ingredients are prepared in one bowl. Follow with a shot of maraschino liquor!
500 grams of cherries
200 grams flour 00
200 grams of sugar
200 grams of almond meal
160 g of butter
four eggs
four tablespoons of maraschino liquor
two teaspoons of baking powder
pinch of salt
How to make:
1: In a large bowl mix together sugar and butter until creamed.
2: Add almond meal to the bowl and mix. Then add one egg at a time until mixed thoroughly.
3: Sift flour and baking powder to the almond meal mixture. Then stir in the liquor and pinch of salt.
4: Place batter in a paper lined 18/20 cm spring form tin
5: Push cleaned and pitted fresh cherries in a circular pattern in the top of cake batter.
6: Place in a pre-heated 180 degree oven for 45-55 minutes until cooked through. Test with a skewer.
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