Cherry Cake
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
This is a German cherry cake recipe known as Kirschenmichel or Kirschenplotzer. It is widespread in southern Germany. There are several versions of this dessert, most of them made with stale bread rolls soaked in milk, which is why it is also called bread pudding. It is usually dusted with powdered sugar and served with vanilla custard, whipped cream, or ice cream.
Ingredients
- 100 g butter
- 100 g sugar
- 100 g breadcrumbs
- 100 g almond flour or ground almonds*
- 1 cup cherries in syrup (drained through a sieve)
- 4 eggs and 1 egg yolk
- lemon zest
- 1 tsp cinnamon
- 1 tsp baking powder*
Preparation
- Cream the butter with the sugar, adding the egg yolks one at a time.
- Add the breadcrumbs, almond flour, lemon zest, cinnamon, and baking powder. Fold together gently, then add the cherries.
- Beat the egg whites to stiff peaks and gently fold them into the batter.
- Grease a baking tin with butter and dust with breadcrumbs. Bake at 180° for 40 minutes.
almond flour — finely milled flour made from almonds
baking powder — a leavening agent for baked goods