I love cherries. Which is a good thing, since we have about 8 cherry trees at our house in Umbria. Most of the trees were there long before us, but we’ve actually planted a few over the years. Our thinking was that the cherry trees that are already there are so huge, that they are almost impossible to harvest. So in planting our new trees, we thought that this would give us a plentiful harvest, well within reach.
The only problem was that it takes a few years for a fruit tree to really start fruiting. But this was finally the year for a cherry tree I had given to Domenico for his birthday about 8 years ago. Yes, we waited 8 years. But it was worth it.
I wish I could tell you the variety, but for some reason this entry is missing in a garden diary that we have kept pretty much up to date. The cherries are light in color, yellow fleshed and quite firm when ripe.
They were very easy to pit. Which is a good thing, because if there is something I would rather avoid, it’s pitting cherries. Which is also why I love the recipe I found. It called for only a pound of cherries, pitted. Which is not much work at all.
The original recipe is called Tartouillat, and I found it through Serious Eats. Of course I made a few changes. First of all, I substituted rum for marsala, which made the whole thing much more Italian tasting. And I used whole wheat flour which provided a nutty background taste to the cherry’s sweetness.
The whole thing couldn’t be easier. And I’m thinking it would work just as well with plums or peaches, switching in other liquors like vin santo or sweet vermouth.
You’ll notice that I also used goat milk. I bought it to try, in my coffee, but decided the goaty taste would work better baked into something. It did.
marsala cherry cake
Prep
Cook
Total
Yield 8
Ingredients
- 2 tablespoons of butter, room temperature
- 1/2 kilo / 1 pound pitted cherries
- 1 1/2 tsp baking powder
- 2 cups whole wheat flour
- 1 tsp salt
- 3 eggs
- 1 cup sugar
- 1/4 cup Marsala wine
- 110 grams / 4 ounces butter
- 1/2 cup milk
- 2 teaspoons vanilla extract
Instructions
- melt and cool the butter
- preheat oven to 400F/ 200C
- Line the outside of a 9-inch springform pan with tin foil. Grease the pan with the softened butter.
- Arrange the cherries on the bottom of the pan, in one layer if you can.
- Sift the dry ingredients (flour, baking powder and salt) into a large bowl.
- Whisk together the sugar and the eggs until pale and thick.
- Add in the marsala wine, milk, butter and vanilla. Stir.
- Add the wet ingredients to the dry ingredients, stirring just enough to combine.
- Pour the batter over the cherries and bake for about 45 minutes, on the center rack of the oven.
- Let the cake cool for about 20 minutes, then using a sharp knife, run it around the edge of the pan and gently release it.
- It’s great served warm, or at room temperature.
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I’ve been looking for a new recipe to make with all the gorgeous cherries out right now. This looks perfect, thanks Elizabeth! I think I may try it with farro flour and almond milk!
I don’t know why we didn’t know about this recipe sooner! It seems perfect for the coming onslaught of summer fruit. And the variations for flour/milk seem endless too.
yup that goat milk made the difference!
Long ago I used to read newspapers in the morning, but now I’m into Italian bloggers…and yours is one I wait for! Love the photos and the short story. Thanks so much!
Sharon, Ticket to Italy
I love that instead of reading about the news of the world, you read about Italian food. Good choice!
I love cakes like this. I first learned of these simple cakes with fruit from (gasp!) a French cooking teacher. What can I say – such treats are “favoris en France!” I learned this cake using nectarines and raspberries, but so many fruits do nicely here, and it is great fun to experiment with various flours – oat, wheat, etc.
Your cherries are glorious, and I’m with you on the pitting job. I made some cherry ice cream the other day, and all I can say is that it was a very good thing the ice cream was so good because pitting the cherries was no fun at all. I am so enjoying these “summery” posts of yours. They are lifting my spirits! Grazie!
Will definitely try the nectarine and raspberry combo!
I remember buying some cherries from the Sabina at a market in Rome some years ago. I was totally transfixed by the taste and perfume of those cherries. I will definitely make this cake now that cherries are coming into season here. Love your blog!
This looks delicious Elizabeth, and I love the back story of the cherry tree. It would be even better served on those splendid, long and gorgeous Italian tables you have been posting. I have always loved dramatic dining!
Made this cake last night and brought it into work this morning. Everyone loves it!
Yay!!!
I just made your Marsala Cherry Cake and it is wonderful. I will be making it again for my Mom’s 88th birthday. Thank you for such a great recipe!