Cherry and Lemon Torte Recipe

This Cherry and Lemon Torte is a delightful and tender Italian-inspired cake, perfect for any dessert occasion. The combination of fresh cherries and a hint of lemon zest creates a vibrant flavor, while the warm, pudding-like texture makes it an irresistible treat. It’s best served warm from the oven with a dollop of crème fraîche, making it a truly indulgent dessert. Whether you’re hosting a special dinner or simply looking for a comforting dessert, this torte will quickly become a favorite.

Recipe Details:

• Category: Dessert
• Cook Time: 1 hour
• Prep Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 slices
• Serving Size: 1 slice
• Calories per Serving: 350.8
• Flavor Profile: Sweet, fruity, and zesty

Ingredients:

Nutritional Information (per serving):

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (160°C) to ensure it’s hot enough to bake the cake evenly.

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2. Prepare the Cake Tin:
   Line the base of a 23cm round cake tin with non-stick baking parchment. Lightly butter the sides to ensure the torte doesn’t stick.

3. Mix the Cherries and Lemon Juice:
   In a small bowl, mix the pitted cherries with the lemon juice. This will help release the juices and infuse the cake with a lovely citrus flavor.

4. Sift the Dry Ingredients:
   In a separate bowl, sift the plain flour and baking powder with a pinch of salt to remove any lumps and ensure the dry ingredients are well combined.

5. Whisk the Sugar and Eggs:
   In a large mixing bowl, whisk the sugar and eggs together for 4-5 minutes until the mixture becomes pale and thick. This step is crucial to achieving a light and airy texture in the cake.

6. Incorporate the Dry Ingredients:
   Gradually fold in the sifted flour and lemon zest in two batches, alternating with the softened butter. Use a metal spoon to fold gently so the mixture remains airy and smooth.

7. Add the Batter to the Tin:
   Spoon the batter into the prepared cake tin and spread it evenly with the back of a spoon.

8. Scatter the Cherries:
   Scatter the cherries and their juices higgledy-piggledy over the batter. Don’t worry about them being perfectly arranged, as they will sink into the cake while baking, creating a moist, juicy texture.

9. Sprinkle Extra Sugar:
   Sprinkle the extra sugar over the top of the cake. This will help create a golden, slightly crispy top that contrasts beautifully with the soft interior.

10. Bake the Torte:
    Place the cake tin in the preheated oven and bake for 1 hour, or until the top is firm to the touch. If you find that the cake is browning too quickly, you can cover it loosely with foil halfway through the baking process to prevent over-browning.

11. Cool and Serve:
    Once baked, allow the cake to cool in the tin for 10 minutes. Then, turn the torte out onto a wire rack to finish cooling. Serve warm or at room temperature with a dollop of crème fraîche or a dusting of powdered sugar.

12. Enjoy:
    This torte is even better the next day, as the flavors continue to develop. However, the moist, juicy center that results from the sinking cherries is the best part, so don’t be dismayed if the torte sinks a little in the middle after cooling.

Pro Tips:

• Cherry Substitution: You can substitute fresh cherries with frozen cherries if they’re out of season. Just make sure to thaw them and drain any excess juice before using.
• Sugar Variations: While golden caster sugar is ideal for this recipe, you can also use regular white sugar. The flavor may differ slightly, but the cake will still be delicious.
• Serving Suggestions: For an extra indulgent touch, serve this torte with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This Cherry and Lemon Torte is a truly special dessert that’s easy to make yet incredibly flavorful. With its tender, pudding-like texture and vibrant cherry-lemon flavor, it’s the perfect end to any meal. Whether you’re hosting a dinner party or treating yourself to something sweet, this torte will not disappoint.