Name: Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 1/2 lb cherries (250 g frozen or fresh); 1 teaspoon butter or 1 teaspoon vegetable oil; 2 ounces almonds (ground); 1 tablespoon breadcrumbs (finely grated); 4 large eggs, divided; 4 ounces icing sugar (120 g); 2 ounces breadcrumbs (finely grated, 60 g); 1/2 tablespoon cornstarch (if using frozen cherries); 2 tablespoons nuts liqueur (alternative Amaretto or Maraschino); 1/2 teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only); 2 tablespoons icing sugar (to serve)

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Recipe by Artandkitchen

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

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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:

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ingredients

¹⁄₂ 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)
¹⁄₂ tablespoon cornstarch (if using frozen cherries)
2 tablespoons nuts liqueur (alternative Amaretto or Maraschino)
¹⁄₂ 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.

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RECIPE MADE WITH LOVE BY

@Artandkitchen

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@Artandkitchen

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"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."

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review by Louise M.

7/17/2018

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!

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photo by threeovens

8/25/2014

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review by doughqueen

6/21/2012

I'm Italian and I had to try this!<br/>Perfect and excellent recipe.<br/>Note: I used maraschino!

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photo by Artandkitchen

11/28/2011

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photo by Artandkitchen

5/23/2011

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