This Polish Cherry Cake is the perfect tea time tree. Moist, old school and is perfect for a party dessert with some ice cream too.
Polish Cherry cake is a very interesting cake with a slightly different method of making the doughish batter.
I was talking to Ojas about how this particular cake is different. You don’t make a batter by beating the eggs sugar etc. Instead you make a softish dough using hands. So asked he me to teach him.
We spent the afternoon baking it together with N hanging around playing music for us. It was the perfect afternoon in many ways to take my mind off dad. I had spent the morning looking at all the lovely daddy-daughter pictures and smiling & crying at them at the same time.
The time in the afternoon helped me ground myself and think about some happy times. See the man & the child bond which is really reassuring.
So happy Father’s Day everyone. Hope you had a slice of that beautiful relationship in your memories or in realities. Sharing the recipe with you folks if you want to try it. I promise you will love it. And it is the perfect way to use those gorgeous Himachli Cherries in season right now.
And if you are looking for some more ways to use Cherries, here are some very interesting recipes.
Polish Chery Cake
- 1 cup brown sugar
- 2.5 cups all-purpose flour
- 1.5 tsp baking powder
- .5 tsp baking soda
- 1 tbsp butter
- 2 cups cherries pitted
- 2 tbsp brown sugar
- 1/2 cup butter melted
- 4 large eggs
- 3/4 cup yogurt
- 2 tbsp limoncello
- Preheat the oven to 170C. Grease a 8 or 9 inch round tin and line the bottom with parchment paper
- Melt butter in a skillet or pan, add cherries to the pan. Sprinkle two tbsp sugar. I used brown. White works too
- Cook for 8-10 minutes till they are soft & slightly charred. Then add two spoons of limencello or use lemon juice to the pan after removing cherries. Mix all the cherry liquid .
- Pour the liquid on top of cherries Honestly it's good enough dessert already if you want to have with icecream.
- In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
- Make a well in the middle We will add all our liquid ingredients to it i.e eggs, melted butter and yoghurt
- Use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. We don't want to knead the dough at all so be gentle with it.
- Pour the batter in the prepared pan, top with cherries and the liquid. Bake it in a preheated oven at 170C for about 40-45minutes till the toothpick comes out clean.
- Wait for 10 mins and then run a knife at the edges of the cake tin and demould the cake. Cut a slice and serve warm, a helping of ice cream on the side is welcome addition too.