Italian Food and Flavours

Cherry crumble cake recipe: Torta di ciliegie

Cherry Crumble Cake recipe: Sweet cherries are in abundance this year and every Le Marche farmhouse normally has a couple of trees for their own use,  mostly to eat fresh.  After a whole afternoon happily spent  pitting cherries, whilst sitting on my balcony in the little village of Montedinove, listening to the chatter of my Italian neighbours down below, this cake is the first thing I make. 

It’s a family recipe, my kids favourite and is adapted from an old recipe given to me by my German mother-in-law. She makes it with all butter but I make the base with margarine as is otherwise too rich, even for me!  I’ve offered this cake to my Italian neighbours and they loved it (well they said they did) but the cakes they offer back to me are much drier and with no moist, buttery richness at all. I think I can explain this by their habit of  dipping their dry cake into a sweet wine at the end of a meal.  Being English, I love my afternoon tea or coffee with cake tradition but this Cherry Crumble Cake recipe is also good as a dessert with some whipped cream.

 

Cherry Crumble Cake recipe: Torta di ciliegie

 

A delicious cake with a sweet, buttery, crunchy topping

Ingredients

For Pastry Base
250g plain flour
100g margarine
100g sugar
1 level tsp baking powder
1 egg
Crumble Topping
150g plain flour
100g sugar
100g butter
vanilla essence
Handful of breadcrumbs
Lots of pitted sweet cherries

Method

Make the pastry for the base by rubbing the margarine into the flour
Add the other ingredients
Bring together to form a ball, using a little cold water if required
Let it rest in the fridge, wrapped in clingfilm.
Then, using the same bowl make the crumble topping
Combine the ingredients into a rough ball and wrap in clingfilm
Place in fridge or even freezer as needs to firm up.
Roll out the base to fit your chosen cake tin.
Prick the base with a fork and sprinkle over the breadcrumbs
Scatter the cherries over the base
Optional – add flaked almonds and/or cinammon
Roughly break up the crumble topping and scatter on top
Bake at 180 centigrade until top is golden (about 30 -45 minutes)

Can be eaten warm or cold with some whipped cream

Recipe by Debby: from Italian Food and Flavours

Cherry Crumble Cake recipe

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