Cherry and Lemon Torte

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READY IN: 1hr 30mins
Recipe by MarieRynr

A touch of lemon juice heightens the flavour of the cherries in this tender Italian-style cake. It's a wonderful pudding served warm from the oven with creme fraiche.

Ingredients Nutrition

  • 20 ounces cherries, stoned
  • 12 lemon, juice of
  • 250 g plain flour
  • 2 12 teaspoons baking powder
  • 225 g golden caster sugar, plus
  • 2 tablespoons golden caster sugar, for sprinkling
  • 3 eggs
  • 1 lemon, zest of, finely grated
  • 115 g butter, melted and colled until tepid,plus extra for greasing tin


  1. Preheat oven to 350*F.
  2. (160*C).
  3. Mix the cherries and lemon juice in a bowl.
  4. Line the base of a 23cm round cake tin with non stick baking parchment paper, and butter the sides.
  5. Sift flour and baking powder with a pinch salt.
  6. Whisk sugar with the eggs until mixture is pale and thick (4-5 minutes).
  7. Fold in the flour and lemon zest in two batches with a metal spoon, alternating with the butter.
  8. Spoon the batter into the tin, and smooth over.
  9. Scatter the cherries and their juice higgledy piggledy over the batter.
  10. Sprinkle the extra sugar over the top.
  11. Bake for 1 hour, just until firm to the touch.
  12. If need be, cover with foil halfway through to prevent over browning.
  13. Cool for 10 minutes, then turn out and serve warm or cold.
  14. Don't be dismayed if the torta has sunk in the center- this is the best bit, moist and juicy.
  15. You may subsitute the golden castor sugar with plain white sugar.

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