search saves

Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie

Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie created by Artandkitchen

This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm) Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.

Ready In:
50mins
Serves:
Units:

ingredients

  • 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)

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Artandkitchen
Contributor
@Artandkitchen
Contributor
"This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm) Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Louise M.
    This recipe has potential, but I need to tweak it. The flavor and texture were really amazing but the 400° temperature caused the edges to blacken and taste like burnt sugar. I'll lower the temperature to 375° and maybe shorten the cooking time. I used gluten free breadcrumbs and they worked out fine. Next time it will get at least 4 stars!
    Reply
  2. threeovens
    Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie Created by threeovens
    Reply
  3. doughqueen
    I'm Italian and I had to try this!<br/>Perfect and excellent recipe.<br/>Note: I used maraschino!
    Reply
  4. Artandkitchen
    Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie Created by Artandkitchen
    Reply
  5. Artandkitchen
    Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie Created by Artandkitchen
    Reply
see 7 more icons / navigate / navigate-down
Advertisement