cherry-ripe

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CHERRY-RIPE

by Robert Herrick
Cherry-ripe, ripe, ripe, I cry,
Full and fair ones ; come and buy.
If so be you ask me where
They do grow, I answer : There,

Where my Julia’s lips do smile ;
There’s the land, or cherry-isle,
Whose plantations fully show
All the year where cherries grow.

You know it is almost summer, when the cherries are in season. It is after a long winter, and a quick spring, when the first fruit of the year becomes available. It is therefore, little wonder that this little red fruit enjoys a popularity not rivaled my many.

And it is almost with religious dedication the first cherry cake is baked. The purist will insist that pits are left inside, but for me, a real cherry cake has to have PITTED cherries. It shows the genuine dedication towards a process, that will be repeated many times during the year with a large variety of delectable fruits of the garden.

For this very purpose I have shipped my very own cherry pitter half way around the world. (Believe it or not. In a country like ours here, with an abundance of cherries, I could not find one here.)

Now without further delay, here is my version of a simple cherry treat:

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CHERRY CAKE

Ingredients for cake:
  • 175 g brown sugar
  • 200 g salted butter
  • 3 pc whole eggs
  • 40 g marzipan
  • zest of lemon
  • 155 g flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 75 g chopped walnuts
  • 75 g chopped cooking chocolate
  • 700 g fresh cherries

Instructions:

  • Pre-heat the oven to 180 C
  • Butter a 22 cm cake spring-form and dust with flour
  • Pitt the cherries and set aside
  • In a mixing bowl combine the sugar, butter, marzipan and lemon zest
  • Cream until mixture becomes pale in color
  • Add one egg at the time
  • Clean the sides of the mixing bowl after adding each egg
  • In a separate bowl combine all dry ingredients
  • When butter mixture is creamy add the dry ingredients by hand
  • Place the pitted cherries at the bottom of the cake spring-form
  • Make sure the cherries are tightly packed in one layer
  • Poor the cake mixture on top and spread evenly
  • Place in the oven on the middle rack
  • Bake for about 40-50 min, or until a toothpick inserted into the cake comes out clean
  • Let the cake cool until just look-warm
  • Turn out onto a serving plate
  • Dust with sugar
  • Serve with vanilla ice cream, or just as it is

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Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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