A delicious versatile cake to make with many seasonal fruits of the continental summer. Cherry or sour cherry being most popular but the apricot and plum ones are very nice too. These were often served in Hungary after a heavier soup as a second course or light dessert to keep the energy up. Nowadays they also make a nice companion at barbeques or summer evenings spent socialising with a glass of wine.
The cake takes well to other flours, such as part rye or spelt four and could use part almond flour for the recipe with cherries. You can also sprinkle flaked almonds or roughly chopped walnuts on top before baking.
– for a 240mm x 34mm [10″x14″] cake pan
- 400g white pastry flour (~3.3 cups) – if using self-raising flour reduce baking powder accordingly
- 15g (3 teaspoons) baking powder
- 250-300g (~1.5 cups) granulated sugar
- pinch of salt
- 2 large eggs
- 150g (5 oz) butter (room temperature)
- 300ml (~1.3 cups) milk
- grated zest of 1 un-waxed lemon
- 1 tbsp vanilla essence – optional
- 400-500g (~1lb) fruit [cherry, sour cherry, apricot, plums, berries – most would work]
How to make
- Pre-heat oven to 200°C (400°F – Gas mark 6), and line an approximately 240mm x 34mm (10″x14″) cake tin with baking parchment
- Sift the flour with the baking powder, add the salt and lemon zest
- Beat the eggs and sugar with an electric mixer until whitened and fluffy
- Combine with the soft butter sliced into manageable smaller pieces.
- Working with a large spoon alternately mix in the flour and milk in small batches
- Pour the thick batter into the baking dish and scatter the fruit pieces on top, you could sprinkle with a bit of extra sugar if you like
- Start baking at 200°C after 10 minutes turn the temperature down to 180-170°C and cook for a further approximate 30-40 minutes until the top is golden and it is cooked through
- Let it cool slightly in the baking dish then transfer onto a cooling rack
- Dust with icing sugar and optional cinnamon before serving.