Easy Cherry Cake Recipe | Sour Cherry Cake with syrup | Torta di Amarene con sciroppo
Easy Cherry Cake Recipe | Sour Cherry Cake with syrup | Torta di Amarene con sciroppo
Ingredients:
2 large eggs
1 cup of granulated sugar (220 grams)
1/2 cup oil vegetable/grape seed/light olive
1 cup (8 oz) of sour cream or Greek yogurt (225 grams)
Pinch of salt
1 tsp vanilla (4 grams)
2 tsp baking powder (10 grams)
2 cups all-purpose flour (270 grams)
1 lb of sour cherries (450 grams)
Powdered sugar for dusting cake
For syrup
A handful of cherries from the above pound
Directions:-
1. Put your oven on 350 degrees Fahrenheit (180 Celsius)
2. In a medium bowl add eggs and sugar and beat with a handheld mixer about 3 minutes until smooth and lighter in color.
3. Lower the speed and slowly add the oil.
4. Now add your sour cream/yogurt one spoon at a time until batter is creamy and smooth.
5. Add you salt and vanilla and keep mixing.
6. With a sifter add half of your flour, mix in slow speed.
7. Now add the baking powder and remaining flour.
8. By sifting the flour it adds volume and results in a lighter cake.
9. Scrape the sides of your bowl and give it one final mix.
10. I’m an 8-inch spring pan sprayed with cooking spray line the bottom with parchment.
11. Now add half of the batter. Spread 1/3 of cherries on top.
12. Now cover with remaining batter and add on top another 1/3 of cherries.
13. Reserve the last 1/3 to make syrup.
14. Bake for 50 minutes to 1 hour.
Ingredients for syrup:-
1/3 of the cherries
1/4 sugar
1/4 cup water
Zest and juice of a lemon.
Direction:-
In a small saucepan cook for 8 to 10 minutes on low heat.
* Whipped cream optional.
Serve cake with whipped cream and drizzle with cherry syrup.
Buon Appetito ????
Martha Stewart's Sour Cherry Mojito Recipe - Martha Stewart
Entertaining a large crowd calls for a cocktail that not can only be made in advance, but that your guests can serve themselves. When your cocktail is as colorful as Martha's recipe for sour cherry mojitos, you'll be sure to impress your guests during any party or celebration!
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Sour Cherry Mojito Recipe - Martha Stewart
Three Easy Sour Cherry Cocktails from Nikki
Buy Amita Sour Cherry Juice:
Today I'm sharing three drinks you can make with sour cherry juice. This juice is extremely popular in Greece and is found in most grocery stores. If you can’t find it in the US you can definitely order it online. This drink is regularly served to children, but I like to mix it up and use it for adult cocktails and kid-friendly spritzers.
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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Homemade SOUR CHERRY PIE | The absolute best!!!
#weekendatthecottage #easydeliciousrecipes #sourcherrypie
For the full recipe:
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
SIMPLE EQUATION
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
SOUR CHERRIES
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
INGREDIENTS
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
INSTRUCTIONS
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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