Friday, June 17, 2011

Cherry Pie

Cherry is a vernal fruit, harvesting begins in mid-May and ends the first days of July.
By many, it is considered a cheerful fruit, while eating them, one leads to another and, once you are full up, children and also adults, start joking with them by hanging them to the ears just like earrings.
For others, it simply makes you feel better: 25 cherries a day plus much water has got purifying properties for the body.
Also, for the Catholic Church, cherry has its own patron saint: San Gerardo dei Tintori, which is Monza patron and is celebrated on June 6.
As well as being eaten fresh, cherry is widely used in cooking as a basis for jams and, also to be served with savoury foods. In addition, cherries are used to produce an aromatic wine that goes well with chocolate desserts. You can put them in alcohol or, for the sweet tooth, just dip them in melted dark chocolate. They are also very good for decorating cakes or as the basis for cakes: here's an example ...

Cherries 200 g (7.05 oz)
Eggs 2
A pinch of salt
Sugar 150 g (5.30 oz)
Oilseed 25 g (0.88 oz)
½ glass of milk
Flour 180 g (6.35 oz)
Baking powder 1 teaspoon
A vanillin sachet or cinnamon (as you prefer)
Icing sugar to decorate

Rinse cherries, remove the pit and put them aside.
Beat the eggs with a pinch of salt, add the sugar and continue beating until the mixture became frothy and light (photo 1). Mix in the oil, the milk and the flour sifted with the vanillin (or if you prefer the cinnamon) and the baking powder.
Grease and flour a 26 cm (10.24 in) in diameter cake pan, pour the mixture and even it out (photo 2). Add the cherries, spread them all over the surface, sprinkle with a little sugar (photo 3) and bake at 170°C (338°F) for about 25 minutes.
Take the cake out of the oven, leave it to cool, then sprinkle with icing sugar.
Bon appetit!

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