Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie

Recipe by Artandkitchen
READY IN: 50mins


  • 12
    lb cherries (250 g frozen or fresh)
  • Mold
  • 1
    teaspoon butter or 1 teaspoon vegetable oil
  • 2
    ounces almonds (ground)
  • 1
    tablespoon breadcrumbs (finely grated)
  • Filling
  • 4
    large eggs, divided
  • 4
    ounces icing sugar (120 g)
  • 2
    ounces breadcrumbs (finely grated, 60 g)
  • 12
    tablespoon cornstarch (if using frozen cherries)
  • 2
    tablespoons nuts liqueur (alternative Amaretto or Maraschino)
  • 12
    teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only)
  • 2
    tablespoons icing sugar (to serve)


  • Wash cherries and eliminate stones.
  • Grease your mold (more or less 10 to 10 inches).
  • Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
  • Blend egg yolk with the icing sugar until creamy and soft.
  • Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
  • Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
  • Distribute this soft mix equally on the coated mold.
  • Drop the cherries on it.
  • Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
  • Top with powdered sugar.
  • Serve hot or cold.
  • Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.