Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie
"This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm)
Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original."
photo by Artandkitchen
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄2 lb cherries (250 g frozen or fresh)
-
Mold
- 1 teaspoon butter or 1 teaspoon vegetable oil
- 2 ounces almonds (ground)
- 1 tablespoon breadcrumbs (finely grated)
-
Filling
- 4 large eggs, divided
- 4 ounces icing sugar (120 g)
- 2 ounces breadcrumbs (finely grated, 60 g)
- 1⁄2 tablespoon cornstarch (if using frozen cherries)
- 2 tablespoons nuts liqueur (alternative Amaretto or Maraschino)
- 1⁄2 teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only)
- 2 tablespoons icing sugar (to serve)
directions
- Wash cherries and eliminate stones.
- Grease your mold (more or less 10 to 10 inches).
- Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
- Blend egg yolk with the icing sugar until creamy and soft.
- Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
- Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
- Distribute this soft mix equally on the coated mold.
- Drop the cherries on it.
- Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
- Top with powdered sugar.
- Serve hot or cold.
- Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.
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Reviews
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Oh how we truly hate giving bad reviews, but when no one wants more than a bite and it all winds up in the trash I don't know how to honestly rate it otherwise ESPECIALLY since I followed the directions and amounts to specs. (I used 1 Tbsp amaretto as that was not clear). There were 4 of us who tried this and 3 could take no more than 2 bites. I kept trying it and chewed slowly and really tried to 'taste' this and I found bread crumbs in place of flour to just have that 'off' flavor. We all felt that yes, it was mildly sweet and that is great for the adult pallet, but sweeter would have been better in this case. I used frozen cherries. I really wanted this recipe to work as we are into trying new Italian dishes lately, but this one definitely tasted circa 1800's. Remember, it's all a matter of personal taste. :) Thank you for sharing the recipe and putting it up for tag in PRMR. It is always fun to try new dishes, but this one just didn't work for us. :( -
This recipe has potential, but I need to tweak it. The flavor and texture were really amazing but the 400° temperature caused the edges to blacken and taste like burnt sugar. I'll lower the temperature to 375° and maybe shorten the cooking time. I used gluten free breadcrumbs and they worked out fine. Next time it will get at least 4 stars!
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I'm Italian and I had to try this!<br/>Perfect and excellent recipe.<br/>Note: I used maraschino! -
I made this for dessert tonight. Everyone was very impressed with it. I used the vanilla option rather than the lemon zest, & followed the directions. It goes together quite easily. It was a nice light dessert, not too sweet. I used frozen cherries, so my cake was not as white because of all the juice. I am looking forward to cherry season so I can try this with fresh BC cherries. I will be making this again. Thanks for posting this awalde, it is a great recipe.
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
