I have never tried putting fresh cherries into a cake before, but when Pablo arrived with a bucket full of cherries from the tree in his front garden, I had to be adaptable. This is the result. It won’t keep long, and is best in the fridge. But somehow I don’t think that will be a problem.
a punnet of cherries, rinsed, stones removed & halved
3 large eggs [or 4 of Pablo’s]
75g plain flour [we used gluten-free]
1½ tsp baking powder [we used 2 tsp gluten-free baking powder]
100g ground almonds
50g shelled walnuts or almonds, chopped roughly
Set the oven at 180°C. Grease and line a square 20cm cake tin, about 6cm deep, with parchment paper.
Beat the butter and sugar until pale and fluffy, I always mix my cakes by hand as it seems easier. Break the eggs into a small bowl [I do this one at a time with Pablo’s eggs in case there is one that is not so fresh]. Beat the eggs gently, then add bit by bit to the butter mixture.
Sift the flour and baking powder into a separate bowl, stirring to mix, fold them gently into the butter mixture.
Fold in the ground almonds, then the nuts.
Scrape the mixture into the cake tin, give the tin a firm tap on the counter to help the mixture settle and get rid of air bubbles. Place the cherry halves evenly into the cake mixture, they will sink during cooking so this is not an artistic process. Bake for 40-45 minutes, test with a skewer, if the skewer comes out clean the cake is done. Remove the cake from the oven and set the tin on a cooling rack. Once the cake is cold, remove from the tin and peel off the paper.
5 to remember
las cerezas – the cherries
un balde – a bucket
adaptable – adaptable
pero de alguna manera – but somehow
las burbujas de aire – the air bubbles
This is an adaptation of a Nigel Slater cake recipe.
‘The Kitchen Diaries’ by Nigel Slater [UK: Fourth Estate]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Don’t eat all those cherries, make a cake #Recipe by @NigelSlater #Spain via @Spanish_Valley http://wp.me/p3dYp6-23k