Has it ever happened to you…you see something , read something, somewhere, and those images and words (well, some, in my case ) remain with you? The cake in today’s post, is one such example. When I saw the picture and read about it in some magazine, quite some time ago, it remained etched in my mind.
And when I laid my hands on some fresh, sweet cherries a few days ago…
that cake came flashing back. All that I remembered was how it looked like, and also that the cake contained some roasted and ground nuts, a crumble topping, with the cherries arranged on top. So, armed with this information, I decided to proceed with the rest. (If anyone has any clue about the magazine, please enlighten me and I’ll be more than happy to give credit for the inspiration).
The following is my version of this nutty-cherry cake with a crumble topping (named by me )…
12-13 fresh, sweet cherries, the stalks removed, halved and stoned
1/2 C +3 tblsp of whole wheat flour
5- 6 tblsp of dark brown sugar
1 C oil
1/2 tsp baking powder
1/2 tsp vanilla essence
2 eggs, beaten,
4 tblsp of milk
a little icing sugar for dusting (optional)
- Place the nuts in a pan over heat and lightly brown them.
- Cool a little and grind to a similar consistency as coarse semolina.
- Pre- heat the oven at 180 deg C and line an 8 inch round baking tin.
- Place the ground nuts, 1/2 C flour and sugar in a bowl and mix well with fingertips to remove any lumps.
- Add the oil and vanilla and mix well.
- Reserve 4 tblsp of this mixture for the topping.
- To the rest, make a well and add the rest of the flour and baking powder and mix well.
- Add the beaten eggs and milk and fold in to form a thickish batter.
- Spoon the mixture into the prepared baking tin and smooth the top.
- Arrange the cherries over the mixture, slightly pressing them in, and sprinkle the reserved 4 tblsp of mixture around the cherries.
- Place the tin in the centre of the pre heated oven and bake for 30-35 minutes or till a skewer inserted through the centre comes out clean. (The edges will be darker than the middle and the latter will be very slightly softer as well).
- Cool in the pan for a minute and gently take out the cake , holding onto the parchment ( handle with care, for the cake is very crumbly). Very carefully, slide out the parchment and cool completely on a rack before storing in air tight containers.
- Lightly dust with icing sugar before serving (optional).
We loved the cake, although next time , I might reduce the oil a bit…I found it slightly greasy. But the taste was lovely…the roasted nuts added a wonderful flavour. This is one of those things of which you need just a small helping to satisfy your cravings( although I’ve been really guilty of reaching out for the container all too often)…being packed with nuts makes the cake quite filling. The light crumble topping and the sweetness from the cheries also added to the taste.
A parting look…