Morello cherries in syrup are on offer at Aldi at the moment so had to buy some. These cherries are also known as sour cherries and wild cherries, they are quite tart on their own. In fact, they are mainly found sold in syrup and ready pitted. Russia, Ukraine and Turkey are the main producers of this fruit. Friday night after work I wanted to bake, as you do haha and found this recipe online, so I tweaked it a bit and this delicious cake came to be. It is sweet, sour, crunchy, moist and the Marsala really gives it that unique taste. I prepared it in less than 15 minutes. We do not like frosting and icing that much so we do not frost our cakes, that is why the picture looks the way it does, we love our cakes fresh out of the oven!! Give it a go, you will need...
- 350g Morello cherries, drained
- 120g chopped walnuts
- 200g caster sugar
- 2 eggs
- 60ml Marsala
- 150g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- Preheat oven to 170°C. Grease a 22cm round cake tin or alternatively line with baking paper.
- Place sugar, eggs and Marsala in a bowl and mix with an electric whisk for 5 minutes or until slightly thickened. Set aside.
- In a larger bowl combine the flour, salt, walnuts and baking powder, mix well. Fold in the egg/sugar mixture until everything is combined well. Now fold in the cherries and mix well again.
- Bake into the preheated oven for about 45-50 minutes or until you insert a skewer and it comes out clean.
- Cool into the tin for about 10 minutes and take out of the tin and serve. Maybe with some cream or ice cream. :)
Enjoy!!
R&A
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