Nut and cherry cake
I swear that every time I start making this cake, I find myself back in the old kitchen, with the table covered in crumbs from the walnuts and a bowl full of well-drained sour cherries from the compote, because I always forget to drain them about half an hour beforehand. The first time I made this cake, it was on a whim, with my eyes on my mom's notebook and my phone on the edge of the sink, so I wouldn't forget the steps, and I put too many walnuts on the bottom – don't do what I did, because the batter won't hold together and it doesn't taste as good. Once, I even forgot to line the pan and struggled forever to peel the paper off the bottom. So, if you ask me, the hardest part of this recipe is not forgetting to follow the steps in the right order; the rest comes naturally. You don't need to be a master chef; it turns out great on the first try if you don't rush.
It takes about 20-25 minutes in the oven, plus another 15-20 to prepare everything from start to finish. From a 20x35 pan, I usually get about 12-14 decent-sized pieces, let's say 12 if you're generous. It's not a huge challenge; I'd say anyone who hasn't completely forgotten how to whip egg whites can pull it off without any worries.
I end up making this cake whenever I have a jar of sour cherries left over from desserts and I'm not in the mood for something fancy. I love that it comes together quickly, has a fluffy base, the cherries add a tangy flavor that cuts through the sweetness of the cake, and that layer of walnuts makes it feel a bit more “serious.” It's also one of those desserts that everyone in the family enjoys, and it can be served plain or with chocolate on top. Often, it doesn't even have time to cool down properly. And it's still good after two days (if any is left). Honestly, it's saved my reputation many times when I didn't know what to bring for coffee or to a guest who was in the mood for stories.
So, let me tell you what you need. And why.
A jar of pitted sour cherries (about 320 g) – drain them well, gently squeeze them between your palms so they don't make the batter too wet, otherwise, it will get soggy.
200 g ground walnuts – they shouldn't be flour-like or in large chunks, but if they're too fine, you'll lose that nice texture.
5 eggs – I find these ideal; small eggs won't make the batter rise.
5 tablespoons of sugar – I use regular tablespoons, not heaped, and I add an extra tablespoon if the cherries are too sour.
6 tablespoons of flour – again, just right, neither heaped nor level, but I always check the consistency of the batter to make sure it’s not too runny.
2 tablespoons of water – these make the batter airier so it doesn't come out dry.
1 packet of vanilla sugar – for flavor; you can use extract if you have it.
1 packet of baking powder – for the batter to rise, obviously.
For the glaze: 100 g dark chocolate (or milk chocolate if you're not a fan of bittersweet), plus a tablespoon of oil or butter (I use whatever I have on hand; both work just as well, just don't use too much because I don't like the glaze to "run" off the cake).
1. The first thing I do: I put the cherries in a strainer to drain all the syrup; I might press them lightly with a spoon to get even more juice out. If they're from compote, I let them sit for at least 20 minutes; otherwise, the batter will be gummy.
2. I line the pan with baking paper – no exceptions; otherwise, you won't stand a chance of flipping the cake onto the nice side. I once made it without, and I never repeated that mistake.
3. I sprinkle the ground walnuts on the bottom of the pan. It should be a thin layer so that the paper is visible underneath. It doesn't need to cover everything like asphalt; just enough for each piece of cake to have a bit of walnut at the base.
4. I scatter the cherries evenly over the walnuts. If you add too many, there's nothing you can do; the cake will be wetter, but it won't stay as "straight" when you flip it. So, moderation is key.
5. Now I focus on the batter. I separate the eggs, putting the egg whites in a large bowl and setting the yolks aside.
6. I beat the egg whites until stiff peaks form, adding a pinch of salt, then gradually add the sugar and vanilla sugar, mixing until I don't feel any granules. Basically, if you turn the bowl upside down, nothing spills.
7. I quickly incorporate the yolks using the mixer, then switch to a wooden spoon because that's how I learned – I don't know why, but otherwise, the mixture doesn't seem to come out as fluffy.
8. I add the flour mixed with the baking powder, plus the two tablespoons of water (I prefer still water, not sparkling, but either works), and I mix carefully, folding from the bottom up, so I don't deflate the mixture.
9. I pour all the batter over the cherries in the pan, leveling it gently with a spatula without pressing too hard so the cherries don't sink to the bottom (although sometimes they still do, and that's okay).
10. I place the pan in the preheated oven at 180 degrees (for me, on the second rack from the bottom, on ventilated mode) and let it bake for about 22 minutes. After 20 minutes, I check with a toothpick; if it comes out clean, it's done. If not, I leave it for a maximum of 5 more minutes to avoid drying it out.
11. I take the cake out of the oven, let it rest for 3-4 minutes, then carefully flip it onto a wooden board so the walnuts and cherries are on top. I gently pull off the paper while it's still warm; otherwise, it sticks.
12. For the glaze: I break the chocolate into pieces and put it in a small saucepan with a tablespoon of oil or butter. I melt it over ultra-low heat, stirring constantly. If it gets too hot, it becomes hard to spread. Once it's completely melted, I pour it over the already cooled cake and spread it with the edge of a knife or spatula. Done, just enough to set while it's still shiny.
TIPS
Don't put more walnuts than necessary – cover it thinly; otherwise, the batter won't stick to it, and it will break when you flip it.
The cherries should be well-drained; you can also use frozen fruit (thaw them and squeeze), or even other sour fruits.
For the eggs – if they're too small, the batter will be flat and dense. If you have large eggs, it's okay to add an extra teaspoon of flour.
Whip the egg whites until you can't feel the sugar at all; that's the only way the batter will be fluffy.
The glaze should only be applied after the cake has completely cooled; otherwise, it melts and seeps into the batter – it doesn't taste bad, but it won't look like a glaze anymore.
SUBSTITUTIONS
If you don't have sour cherries, you can use blueberries, currants, or even raspberries (if you don't mind the seeds).
You can swap the walnuts for ground almonds or hazelnuts, but the flavor will be different; I can't say it won't turn out good.
You can use gluten-free flour (a universal mix), just check the consistency – sometimes it needs a spoon more.
For the chocolate – if you want something more diet-friendly, skip the glaze or use chocolate with over 80% cocoa and coconut oil.
VARIATIONS
Without the glaze, it's perfectly fine; you can dust it with vanilla sugar or some coconut flakes if you want it to seem “different.”
If you want to complicate things, add a bit of cinnamon to the walnuts for an interesting note.
It can also be made in small portions, like muffins, but the baking time decreases (about 12-15 minutes, I think).
SERVING
It definitely goes well with coffee or tea. I've also tried it with vanilla ice cream on the side, and it makes a dessert like from a pastry shop. You can add a bit of sour cream on top if you're a fan of sweet-sour combinations. While it's warm, I don't recommend putting the glaze on, but you can add some fresh whipped cream if you're in the mood.
FREQUENTLY ASKED QUESTIONS
How sour should the cherries be?
I use cherries from compote, not too sour, because the ones from the freezer are sometimes too tart. If you feel they're too sour, add an extra tablespoon of sugar to the batter.
Can I use fresh fruit or just from compote/frozen?
You can, but they should be well-drained. Fresh fruit works even better; it doesn't release water, just make sure they're not overripe, as they turn mushy.
What if I don't have baking paper?
My advice: don't try it without; it will definitely stick. If you must, grease the pan well with butter and dust it with flour so you can flip the cake without it breaking. It still won't look as nice.
Can the cake be made “fit,” without sugar?
You can use a sweetener, like erythritol or stevia, but don't use too much, as some leave a metallic taste. Taste the foam before adding the yolks.
How long does the cake last at room temperature?
When warm, it's okay for two days, especially if you put glaze on it, as it protects it from drying out. In the fridge, it lasts up to 4 days, just make sure it's covered so it doesn't absorb odors from other foods.
NUTRITIONAL VALUES (approximate, per piece out of 12)
One piece has about 200-220 calories if you add the glaze. Without glaze, it's just over 180 kcal. Macros: about 5-6g protein, fats from the nuts and eggs, around 12g, carbohydrates about 20-22g (sugar, flour, chocolate). The nuts are fatty, but they contain good fats and fiber, and if you don't overdo it with the portion, it won't affect your figure. The cherries don't add many calories, just that nice tangy flavor, and the eggs help with protein intake and keeping you full. One or two pieces with coffee won't throw you off, but if you overdo it with half a tray... you know how it goes.
HOW TO STORE AND REHEAT
I keep the cake covered with foil at room temperature (in a cool place) for about two days without worry. If you put it in the fridge, it can last four to five days, but it should be in a container or covered, otherwise, it absorbs moisture and becomes soggy. I don't recommend reheating it; the chocolate melts and sticks everywhere, but if you really want it warm, put a piece in the microwave for 10 seconds and eat it with a spoon – it won't hold its shape nicely, but the taste remains good. If you want to keep it longer, you can freeze it, but only without the glaze, wrapped in foil and then in bags. When thawing, do it at room temperature, then glaze afterward.
We drain the sour cherries in a strainer. We line a 20x35 tray with baking paper. We preheat the oven to 180 degrees. We put a thin layer of nuts over the baking paper, covering it well. We scatter the drained sour cherries over the nuts. We set this aside and prepare the batter: We separate the egg whites from the yolks in a bowl. We beat the egg whites until stiff with a pinch of salt, vanilla sugar, and regular sugar. We add the yolks and mix a little more. We set the mixer aside and will use a wooden spoon from now on. We add flour, baking powder, and water. We mix by folding and pour the mixture over the cherries, then place it in the preheated oven at 180 degrees. We do the toothpick test; it should stay in the oven for about 20-25 minutes. We flip the cake and remove the baking paper. When it is cool, we put broken chocolate pieces and oil or butter in a small saucepan. Be very careful not to burn the chocolate. We pour the melted chocolate over the cooled cake and spread it with a knife blade. It can be left unglazed. Don’t add too many nuts as it won’t hold. If you like cherries, add more.
Ingredients: A 320g jar of pitted sour cherries, 200g ground walnuts, 5 eggs, 5 tablespoons of sugar, 6 tablespoons of flour, 2 tablespoons of water, 1 sachet of vanilla sugar, 1 sachet of baking powder. For the glaze: 100g dark chocolate, one tablespoon of oil or butter.
Tags: nut cake cherry cake
