sour cherry traybake

3 comments
baking, cakes, cherry, thermomix

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This delicious cake has its roots in Hungary but I was reminded of it while browsing Will Torrent’s Afternoon Tea at Home. Will adapts some of the the top restaurant and top chef classics and inspires you to make afternoon tea every day (until your clothes don’t fit!). He has taken this traditional cake from New York’s Gramercy Tavern where the cake in its original form came from the the chef’s (Miro Uskokovic)mother.

I haven’t used sour cherries- I don’t know where to buy fresh ones here- but I did mix fresh with dried. I adapted for the thermomix and added a dash or two of kirsch (it seemed rude not to :))

you’ll need

  • 320 g plain flour
  • 10g baking powder
  • pinch salt
  • 250 g caster sugar
  • 2 eggs
  • 15g vanilla extract or scraped vanilla pod
  • 225g sunflower oil
  • 225g whole milk
  • 400g pitted cherries (if you use frozen no need to defrost)-soaking in a little kirsch for 30 minutes is optional)
  • enough flaked almonds to sprinkle on top
  • icing sugar, to finish

method

  • pit and soak cherries if using kirsch. if using a mixture of dried and fresh soak the dried.
  • preheat oven to 170C/350F
  • line baking pan with parchment. i baked mine in 10″/27cm square pan
  • mix flour, salt and baking powder for a few seconds speed 4 (this effectively sieves dry ingredients) set aside
  • insert whisk into TM bowl and mix eggs, sugar and vanilla on speed 5/6 until mixture has doubled in volume. mixture will be thick and leave a trail
  • pour oil through lid in a steady stream while blades running sp3
  • add milk through lid on same sp
  • add dry ingredients, flour, baking powder, salt
  • pour into prepared pan
  • arrange cherries on top (depending on how much kirsch you used, adding the soaking liquid could leave the cake mixture too wet)
  • scatter flaked almonds over
  • bake in preheated oven for around 45/50minute
  • check for doneness

ENJOY!

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happy baking

Anne x

Posted by

Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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