They have some lovely frozen cherries at the grocery shops and I often pick up a pack and stick them in the freezer so that I can bake a pie or something when the mood strikes. The other day I decided to bake a delicious Cherry Kuchen with some. We both love Kuchen/cake. Kuchen is German for Cake. In any language it is delicious. This recipe is loosely based on one which is in my old red plaid covered BHG cookery book. I have adapted it to make my own cherry filling. You can use a tin of cherry pie filling instead of the freshly made filling, but I love the homemade cherry filling best of all.
I almost didn't get to show you this. The photos for this fabulous recipe were on my old broken laptop, but I have figured out a way to take photos off and upload them to an online storage spot without needing to use the keyboard. Whew! Lucky break. I still have to try to get all of my art off . . . wish me luck.
I was really sad when I thought that I had lost the photos for this recipe as it is sooooo tasty and something which I really wanted to share with you all! So I am doubly happy that I have them to show you!
This is quite a sturdy cake . . . more like a tart really. The batter isn't soft and moist like a traditional cake, but then again you wouldn't want it to be. The sturdiness of the batter is what keeps that lovely cherry filling in the middle of the cake. You spread about 2/3 of the batter in the pan and prebake it . . . only for ten minutes or so . . .
Then you spread the filling over top and dollop the remaining cake batter over that. It's baked until done and then glazed with a delicious vanilla icing glaze. I use cardamom in the cake batter for a hint of spice and some almond in the cherry filling. Altogether this is incredibly tasty. Break out the coffee/hot chocolate/tea mugs because you will want to enjoy this with a nice hot cuppa!
*Cherry Kuchen*Serves 9 to 12
For the Filling:
350g frozen sour pitted cherries (about 3 cups)
140g white sugar (3/4 cup)
1 tsp lemon juice
1 TBS cornflour (plus a bit of water to make a paste) (cornstarch)
1/4 tsp almond extract
1 TBS butter
1/2 tsp ground cardamon seeds1/2 tsp salt
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 15 by 10 by 1 inch cake tin.
Happy weekend! Bon Appetit!