hazelnut sour cherry cake

we’ve recently had a discussion about what it means to be single. weather we like it or not, it can be challenging. on that we all agreed. not necessarily because you’re unhappy alone, mind. but often, because it isn’t socially accepted to be single. people think you’re only whole when you’re in a relationship, that you’re not complete on your own. anywhere you go, to appear in company is virtually the condition. be it a wedding, a dinner, a party or the cinema. 
of course, i wouldn’t mind being happily in love with the perfect match, a soul mate, to share life with. but on the other hand… why does everyone have this precondition? why are we expected to be unhappy on our own, and that our only goal must be to find that special someone, to find love? even dean martin sang “you’re nobody till somebody loves you”. yeah, great, thank you. so i decide to love myself – just like carrie bradshaw showed me (do you remember that episode where she registers for wedding gifts – for ‘getting married to myself’? had me in stitches…). is it worth the effort just to convince the others that you’re happy – even despite the ‘illness singledom’? i should probably just stop caring what anyone thinks. oh shmeck, give me an ice cream. i’m single, i eat dinner in front of the tv, and i’m a-okay.
hazelnut sour cherry cake
recipe from my aunt herta
ingredients:
200 g warm butter (removed from the fridge one hour earlier) + a little more for the pan
200 g sugar
4 yolks
4 egg whites
1 pinch salt
2 tsp. cinnamon
125 g ground hazelnuts
50 g chocolate powder *
1 tbsp. kirsch (optional)
125 g flour, sieved
1 tsp. backing powder
1 large glass sour cherries (canned cherries)
confectioners’ sugar, for dusting
directions:
grease a pan and coat it with flour. preheat the oven to 180 degrees f / 320 degrees c. in a large bowl, beat the butter and sugar on high for 5 minutes, until foamy. add one yolk after the other and stir to combine. add the cinnamon, chocolate powder, hazelnuts and kirsch. sieve in the flour and baking powder. beat the egg whites until stiff with the pinch of salt, then fold into the dough carefully. pour the dough into the pan and lay the cherries on top so that they just sink in a little. bake for about 55 minutes, until a stick or needle comes out clean. remove and let cool before releasing from the pan. when cool, transfer to a plate and dust with confectioners’ sugar.

* note on the chocolate powder: i used a really good, high quality chocolate powder from a local chocolatier. turns out it didn’t really render the chocolate (!) cherry cake quite as chocolatey as it’s supposed to be. somehow the chocolate didn’t really melt. the taste, however, was still wonderful, hazelnut-ey, fruity and very most. somewhat old-school and classy.

ps: did i mention this cake gets better with time? it stays moist, develops even more flavor and doesn’t fail to impress in spite of all its simplicity. this cake really is a winner.

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