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Hungarian Cherry Tea Cake

world.food's picture
Ingredients
  Unsalted butter 8 Tablespoon (1 Stick, At Room Temperature)
  Sugar 9 Tablespoon (Use 1/2 Cup + 1 Tablespoon)
  Eggs 3 Large, separated
  Finely grated lemon zest 1 Teaspoon (From 1 Fruit)
  Lemon 1 , zest finely grated
  Fresh lemon juice 2 Tablespoon
  Pure vanilla extract 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Dark sweet pitted cherries 1 1⁄2 Cup (24 tbs) (Fresh / Well Drained, Jarred)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a 8/4-inch springform cake pan, apply butter and line the bottom with a round waxed paper and butter the paper.

MAKING
3) In a mixing bowl, cream the butter and 1/2 cup sugar with an electric mixer.
4) Add the egg yolks, lemon zest, lemon juice and vanilla, blend well. Then add the flour and mix well.
5) In another bowl, beat the egg whites and salt until firm but not stiff. 6) Stir 1/3 of the egg whites into the batter until well blended. Fold rest of the egg whites into the batter, until mixed.
7) Pour the batter into the prepared pan, arrange the cherries evenly on top and sprinkle evenly with the 1 tablespoon sugar.
8) Bake in the preheated oven for about 35 minutes, until golden brown and spongy.
9) Allow the cake to in the pan for 10 minutes on a wire rack, then loosen the edges cake, remove the ring and allow to cool further.
10) Remove the springform bottom and the waxed paper, then invert the cake on a serving plate.

SERVING
11) Slice and serve on a serving plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes

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