It’s cherry season again, the perfect time to share our favourite cherry cake recipe with you.
I was lucky enough to grow up surrounded by orchards in the rural south of Germany, climbing up trees for a cheeky nibble. Sometimes we’d even cycle to outside of town to the seasonal strawberry fields to do our own fruit picking.
Here in the big smoke, our local orchard is Waitrose and our out-of-town strawberry field, Lidl in Battersea. We wouldn’t have it any other way, which is why we’d like to share a favourite cherry cake recipe of ours, which you can make this summer. No tree climbing or other acrobatics in or outside the kitchen are required.
However a little detective work went into tracking down one essential ingredient - Kirschwasser - which you can easily order from Amazon following this link.
The recipe is my grandmother’s, one Sonya enjoys baking every year and a cake I could eat plate after plate. I hope you like it as much as we do. Happy baking!
Cherry Cake with Kirschwasser & Almonds
Prep Time: 30mins Cook Time: 50mins Total Time: 1hr 20min
For the cake filling:
750g pitted cherries
2 shotglasses Kirschwasser (40cl)
40g julienne almonds
1/4 tsp ground cloves
1/4 tsp cinnamon
For the shortcrust pastry:
pinch of salt