cherry-ripe

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CHERRY-RIPE

by Robert Herrick
Cherry-ripe, ripe, ripe, I cry,
Full and fair ones ; come and buy.
If so be you ask me where
They do grow, I answer : There,

Where my Julia’s lips do smile ;
There’s the land, or cherry-isle,
Whose plantations fully show
All the year where cherries grow.

You know it is almost summer, when the cherries are in season. It is after a long winter, and a quick spring, when the first fruit of the year becomes available. It is therefore, little wonder that this little red fruit enjoys a popularity not rivaled my many.

And it is almost with religious dedication the first cherry cake is baked. The purist will insist that pits are left inside, but for me, a real cherry cake has to have PITTED cherries. It shows the genuine dedication towards a process, that will be repeated many times during the year with a large variety of delectable fruits of the garden.

For this very purpose I have shipped my very own cherry pitter half way around the world. (Believe it or not. In a country like ours here, with an abundance of cherries, I could not find one here.)

Now without further delay, here is my version of a simple cherry treat:

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CHERRY CAKE

Ingredients for cake:
  • 175 g brown sugar
  • 200 g salted butter
  • 3 pc whole eggs
  • 40 g marzipan
  • zest of lemon
  • 155 g flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 75 g chopped walnuts
  • 75 g chopped cooking chocolate
  • 700 g fresh cherries

Instructions:

  • Pre-heat the oven to 180 C
  • Butter a 22 cm cake spring-form and dust with flour
  • Pitt the cherries and set aside
  • In a mixing bowl combine the sugar, butter, marzipan and lemon zest
  • Cream until mixture becomes pale in color
  • Add one egg at the time
  • Clean the sides of the mixing bowl after adding each egg
  • In a separate bowl combine all dry ingredients
  • When butter mixture is creamy add the dry ingredients by hand
  • Place the pitted cherries at the bottom of the cake spring-form
  • Make sure the cherries are tightly packed in one layer
  • Poor the cake mixture on top and spread evenly
  • Place in the oven on the middle rack
  • Bake for about 40-50 min, or until a toothpick inserted into the cake comes out clean
  • Let the cake cool until just look-warm
  • Turn out onto a serving plate
  • Dust with sugar
  • Serve with vanilla ice cream, or just as it is

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