serves
12
prep
25 minutes
cook
50 minutes
difficulty
Easy
serves
12
people
preparation
25
minutes
cooking
50
minutes
difficulty
Easy
level
"Although my grandmother was married, had children and lived in Pola/Pula for many years, she was born in Klagenfurt, Austria to an Austrian father and an Italian mother. I love to think that this was a cake she used to make, using Istrian sour cherries, chocolate and spices."
Ingredients
- 680 g jar of pitted sour (Morello) cherries
- 70 g raw almonds
- 100 g dark chocolate (45% cocoa solids)
- 150 g (1 cup) plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- sea salt
- 120 g unsalted butter, softened
- 120 g caster sugar
- 3 eggs
- zest of ½ orange
- 1 tsp pure vanilla extract
- icing sugar, to serve
- whipped cream, to serve (optional)
Cooling time: 10 minutes
Instructions
- Preheat the oven to 170°C (150°C fan-forced). Line the base and side of a 22 cm round cake tin with baking paper. (I use a springform tin for this cake).
- Place the cherries in a strainer and strain the juice into a bowl. Set aside.
- Place the almonds (including the skin) in a mini processor and process into a flour. Grate the chocolate, using the coarsest side of a box grater.
- Place the ground almonds in a large bowl with the flour, baking powder, cinnamon, nutmeg, cloves and a good pinch of salt. Give a quick whisk to combine.
- Using a stand mixer with the whisk attached, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.
- Stir in the flour mixture, grated chocolate, orange zest, vanilla and 3–4 tablespoons of the reserved juice from the jar of cherries. Stir until well combined.
- Add the strained cherries and stir them through the batter. The batter should be quite thick, but if it seems too stiff, add a bit more liquid from the jar of cherries. Carefully pour the batter into the cake tin, then tap the tin lightly on the bench to flatten the top of the batter.
- Bake for 50–55 minutes, or until a skewer inserted comes out clean. Leave to cool for 10 minutes before releasing from the tin.
- Serve at room temperature, dusted with icing sugar; if you are feeling indulgent, enjoy with a side of whipped cream.
Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"Although my grandmother was married, had children and lived in Pola/Pula for many years, she was born in Klagenfurt, Austria to an Austrian father and an Italian mother. I love to think that this was a cake she used to make, using Istrian sour cherries, chocolate and spices."
