This Hungarian Cherry Cake is an easy to make and even easier to disappear from the table cake. You may as well make two in one go, or at least have ingredients for the second one in your pantry.
Even if it doesn’t look especially beautiful and very promising, it is just heavenly good. Moist and light, not too sweet, not too fruity. Just perfect, not only as a Sunday treat.
What’s the story behind it? About a year ago my husband bought me a book, Lunch in Paris: a delicious love story, with recipes by Elizabeth Bard. I’ve read it, loved it (c’mon, how couldn’t I? Paris and cooking – that’s just a perfect combination) and tried some recipes. And about a week ago I picked this book again from my drawer and decided to google for some more info (oh, maybe there is another book or something?!). And there it is – The blog. I picked the recipe for a cherry cake from there – after I read it I felt it’s going to be good. And it is! (we ate almost whole cake for breakfast today).
Hungarian Cherry Cake recipe
breadcrumbs & 1tsp butter
3 room temperature eggs, separated
3/4 cup white sugar
170 g unsalted soft butter
1 cup plain flour
pinch of salt
1 jar of cherries (I use Marco Polo Morello Cherries, produced in Hungary) – pitted & drained, you can also use fresh cherries
2 tsp vanilla sugar
- Preheat oven to 180°C (fan-forced). Grease a medium, 24cm, springform with butter and cover with a thin layer of breadcrumbs.
- Whisk the egg whites, until they form soft peaks. Add half of the sugar and whisk for a few more seconds.
- Whip together the butter and the remaining sugar until fluffy. Stir in egg yolks and continue whipping. Add flour and salt (the mixture will be quite thick at this point).
- Add the egg whites and gently fold through.
- Scrape the batter into the prepared springform and cover with a layer of cherries.
- Bake for 40 min. Sprinkle with vanilla sugar while still hot.