Cherry and Nut Cake
10 servings
55 minutes
Cherry and walnut cake is a true culinary masterpiece that combines vibrant flavors and a delicate texture. Its roots trace back to European baking traditions where fruits and nuts symbolize comfort and warmth. The cherry adds a subtle tartness that complements the sweetness of the dough, while cinnamon adds a light spiciness. Walnuts provide richness and crunch, creating a perfect contrast to the soft dough. This cake is ideal for a cozy family tea time or festive table. It can be served with light cream, ice cream, or simply dusted with powdered sugar to complete the composition. Delicious, aromatic, and unforgettable!
1
Remove the pit from the cherry, add sugar and cinnamon, and strain to let the juice drain. Chop the nuts with a knife.
- Cherry: 300 g
- Sugar: 150 g
- Ground cinnamon: 1 teaspoon
- Walnuts: 200 g
2
Beat the butter with sugar at medium speed. Then, continuing to beat, add the eggs one by one, a bit of vanillin, and the zest. Without turning off the mixer, add the flour with the baking powder, then 1 tablespoon of liqueur, and mix the dough.
- Butter: 200 g
- Sugar: 150 g
- Chicken egg: 4 pieces
- Grated orange zest: 1 teaspoon
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Chocolate liqueur: 1 tablespoon
3
Preheat the oven to 180 degrees. Grease the mold with oil and sprinkle with flour. Place part of the dough, add cherries on top, then more dough, followed by nuts — alternate according to the filling amount. Bake in the oven for 45–50 minutes.
- Butter: 200 g
- Wheat flour: 200 g
- Cherry: 300 g
- Walnuts: 200 g
4
Check the readiness of the cake with a toothpick. If it comes out dry, the cake is ready. Cool the cake on a rack. Dust the cooled cake with powdered sugar.
- Powdered sugar: 3 tablespoons