recipes sweet

Hungarian Cherry Cake

This Hungarian Cherry Cake is the fastest disappearing from the table cake. You may as well make two in one go, or at least have ingredients for the second one in your pantry.

Even if it doesn’t look super pretty and very promising, it is just heavenly good. Very moist and light, not too sweet, not too fruity. Just perfect, not only as a Sunday treat.

What’s the story behind it? About a year ago my husband bought me a book, Lunch in Paris: a delicious love story, with recipes by Elizabeth Bard. I’ve read it, loved it (c’mon, how couldn’t I? Paris and cooking – that’s just a perfect combination) and tried some recipes. And about a week ago I picked this book again from my drawer and decided to google for some more info (oh, maybe there is another book or something?!). And there it is – The blog.  I picked the recipe for a cherry cake from there after I read it I felt it’s going to be good. And it is! (we ate almost whole cake for breakfast today).

Ingredients:

breadcrumbs & 1tsp butter
3 room temperature eggs, separated
3/4 cup white sugar
170 g unsalted soft butter
1 cup plain flour
pinch of salt
1 jar of cherries (I use Marco Polo Morello Cherries, produced in Hungary!) – pitted & drained, you can also use fresh cherries
2 tsp vanilla sugar

Method:

  1. Preheat oven to 180°C (fan forced). Grease a medium, 24cm, springform with butter and cover with a thin layer of breadcrumbs.
  2. Whisk the egg whites, until they form soft peaks. Add half of the sugar and whisk for a few more seconds.
  3. Whip together the butter and the remaining sugar until fluffy. Stir in egg yolks and continue whipping. Add flour and salt (the mixture will be quite thick at this point).
  4. Add the egg whites and gently fold through.
  5. Scrape the batter into the prepared springform and cover with a layer of cherries.
  6. Bake for 40 min. Sprinkle with vanilla sugar while still hot.

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8 Comments

  • Reply
    valerie baxter
    February 26, 2012 at 1:22 pm

    This cake was cooked by my niece and it was delicious …reminded me of my childhood when my mum made it.

    • Reply
      Aga
      February 27, 2012 at 5:24 pm

      I’m really happy to hear that! 🙂

  • Reply
    valerie baxter
    March 6, 2012 at 4:26 pm

    I baked the Hungarian Cherry cake today….and is one that I will bake often…love it.

  • Reply
    Silvia
    October 5, 2013 at 7:12 am

    1 jar of cherries- how many grams? There are big jars and small ones.
    Thank you

    • Reply
      Aga
      October 8, 2013 at 10:40 am

      670g net jar

  • Reply
    Nadine
    February 5, 2014 at 11:36 am

    Hi! I tried this recipe today! Fabulous! I used brandied sour cherries and floured the tin instead of bread crumbs. My 3 yr old had seconds! Thank you for sharing this was easy and a lot of fun to make and serve. I recommend leaving the cake on the tin tray.

  • Reply
    Nat
    June 8, 2014 at 11:53 pm

    We baked this cake today with our own cherries, freshly picked in the garden. It was absolute delicious! We will bake this cake every year now 😉 Thanks!

  • Reply
    cass
    June 2, 2015 at 6:55 am

    Sorry to disappoint you but this is not a Hungarian cake. It is made in Romania for years and i’m quite sure no other country can make it more delicious than we do it.

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