Hungarian Cherry Tea Cake
adapted from: Sheila Lukins
All Around the World Cookbook
Recipe doubled; is my only adaptation
(except for the butter, which remains the same amount)
8 tablespoons (1 stick unsalted butter, at room temperature)
1 cup plus 1 tablespoon sugar
6 large eggs, separated
Finely grated zest of 2 lemons
3 to 4 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 cup all purpose flour
pinch of salt
1 1/2 cups pitted sweet dark cherries, fresh, or well-drained jarred
Preheat oven to 350 degrees F. Lightly butter an 8 1/2 inch spring form cake pan. Line the bottom with a round of waxed paper and butter the paper.
Cream the butter and the 1 cup of sugar in a mixing bowl with an electric mixer. Add the egg yolks, lemon zest, lemon juice, and vanilla. Mix well. Add the flour and mix well.
In a separate bowl, beat the egg whites with a pinch of salt, until firm, but not stiff. Stir one-third of the egg whites into the batter with a rubber spatula until just combined.
Scrape the batter into the prepared pan. Top evenly with the cherries, leaving about 1/2 inch border around the sides of the pan. Sprinkle evenly with the remaining 1 tablespoon sugar. Bake the cake until golden brown and the it springs back when lightly touched, about 35 minutes.
Cool the cake on a wire rack for 10 minutes Run a small knife around the cake to loosen it from the side of the pan. Remove the ring and let the cake cool completely. When it is completely cool, invert the cake onto a large plate. Remove the spring form bottom and the waxed paper, then invert the cake onto a serving plate. Serves 8
These lovely sour cherries are in sweet syrup with a touch of hazelnut flavor, so awesome by itself over ice cream, or use it in baking!
