The season of fresh fruit and vegetable is super inspiring.
I went to Thierbach Orchards in Marthasville and hand picked some amazing sour cherries which became the The season of fresh fruit and vegetable is super inspiring.focus of my cooking last weekend. There is a rich Romanian tradition to use fresh fruit in home made cakes, to make fruit preserve, and fruit tarts.
The link to Thierbach might be useful to my friends living in St. Louis, Missouri: http://www.thierbachorchards.com/
Recipe:
250g butter at room temperature (8.8oz)
300g sugar (10.5oz)
250g flour (8.8oz)
4 eggs
vanilla extract or powder
1 tsp orange zest (optional)
1tbsp baking powder
1/2 tsp salt
300g pitted sour cherries
Confectioners sugar
The final plated dessert
1.Coat pitted cherries with 5-6oz sugar and leave in the fridge overnight. The fruit will yield an amazing natural juice that can make a great summer drink.
2. Mix butter with the remaining sugar to a thick, creamy consistency.
3. Beat egg whites with a pinch of salt until they become stiff but glossy (not shown). Do not over beat.
Add the flour in small batches. If batter becomes too stiff, gently incorporate some egg whites meringue. Incorporate vanilla, orange zest and pour in the butter coated baking dish. After draining the juice, I arranged the chilled cherries on top trying to distribute them evenly. Bake for 40-45 minutes at 320 degrees Fahrenheit
In the oven
Cut, plate, sprinkle with powdered sugar, and enjoy!
