torta de ciliege (fresh cherry cake)

(3 ratings)
Recipe by
Sheryl Faulkner
Beaverton, OR

My husband originally found this recipe in our local paper in 1997 and I have been making it every year since for our anniversary-which is the midst of cherry season! It's very pretty, very rich and absolutely delicious. Perfect for a celebration! My notes say it came from a book by Carol Field called IN NONNA'S KITCHEN.

(3 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For torta de ciliege (fresh cherry cake)

  • 1/2 c
    (1 stick) + 3 tablespoons unsalted butter, room temperature
  • 3/4 c
    sugar
  • 3
    eggs, separated, room temp
  • 3 Tbsp
    milk
  • 1 tsp
    vanilla
  • 1 c
    + 2 teaspoons all-purpose flour
  • 1 1/2 tsp
    baking powder
  • pinch
    salt
  • 1 lb
    meaty, ripe red sweet cherries, pitted (about 3 cups)
  • 2-4 Tbsp
    sugar, depending on sweetness of cherries

How To Make torta de ciliege (fresh cherry cake)

  • 1
    Preheat oven to 350. Butter & flour 9 1/2" spring-form pan.(I use a 9" removable-bottom pan,lined with parchment)
  • 2
    Cream butter and sugar until light and fluffy, about 5 mins.Add egg yolks one at a time, beating thoroughly after each addition. Stir in milk and vanilla.Mix together flour and baking powder. Sift directly into bowl.
  • 3
    Beat egg whites separately with pinch of salt until they stand in soft peaks.Stir 1/4 of whites into butter/sugar mixture, then carefully fold in the rest.
  • 4
    Spread dough into prepared pan. Combine cherries with sugar and sprinkle over top. (They will sink into cake as it bakes)
  • 5
    Bake 50-60 minutes until top is golden and knife inserted into cake comes out clean. Remove from oven and cool in pan 15-30 minutes. Unmold onto rack and cool completely.
  • 6
    I like to sprinkle the cake with a bit of powdered sugar just before serving. And we always have it with a dollop of whipped cream on the side.

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