Hungarian sour cherry cake

In recipe on January 19, 2011 at 8:00 am

I have written before about my fear(slash)lack of interest in baking. This should not be interpreted that I do not enjoy cakes and other baked goodies. Far from it; I have a sweet tooth that has earned me many hours in a dentist’s chair.

So I always get excited when someone is going to bake for me! I was recently at my dad’s house. He is 1. Hungarian and 2. eating gluten-free, and so was baking a traditional Hungarian sour cherry cake with gluten-free flour.

I got to sous-chef for this experiment, and I can attest that, even with gluten-free flour, this cake comes out light and fluffy and perfectly delicious for an afternoon coffee break.
(He also has a FOOD SCALE which is why you are seeing gram measurements on AFCB for the first time ever. Don’t get used to it.)
Hungarian sour cherry cake

From: my dad. Thanks Dad!! 

  • 2 c. (250 gr) flour*
  • 2/3 c. (150 gr) confectioner’s sugar (make sure it’s without starch), plus additional for dusting
  • tsp. vanilla extract
  • 1 c. sour cream
  • 2 eggs
  • 1 tbl. of baking powder
  • juice of 1/2 lemon and its rind, zested
  • 2/5 c.(100 ml) of sunflower or canola oil
  • 1 lb. (500 gr) of sour cherries (about 2/3 of a can of Trader Joe’s Morello sour cherries)

1. Preheat oven to 360 degrees. Drain the sour cherries (if you want to retain the liquid, it’s delicious to drink!). Set aside.

2. Crack eggs to separate whites and yolks. Set whites aside. In a large bowl, mix the egg yolks with the sugar and vanilla until smooth. Add the sour cream, lemon juice and rind and the oil, stirring all the while. Mix in the flour while stirring.

3. In another, smaller bowl, beat the eggwhites until firm and peak-y. Gently roll them into the flour and sugar mixture, making sure to retain fluffiness.

4. Butter a 12 x 8 pan (glass works well). Spoon out about half the dough.  Add about 3/4 of the cherries, distributing evenly in the pan. Spread the rest of the dough, and add the rest of the cherries.

5. You’ll bake it at 360 F for 55 min. After 30 minutes, cover the top with a piece of aluminum foil.

6. Sprinkle powder sugar on top. Enjoy!!


*Can be gluten-free

Advertisements
  1. It was delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: