Cherry Cake

 Cherry season is here. I have decided to try something new. This recipe is very easy to make.
I have borrowed the idea from Russian cooking site "say7" (I am not going to link to it, feel free to ask), however I have changed the recipe to accommodate   for differences in the local market and my personal taste choices.

Ingredients:
- 2 cups pitted cherries
-1 cup of flour
-1 cup of sugar
-1 stick of butter
- 4  eggs
- grated milk chocolate 1/4 cup
- vanilla extract
- powdered sugar 3 table spoons

Separate egg whites from yolk.

Beat the egg whites, without sugar!

I use electric mixer to whip the egg whites.

Grate the chocolate

Pit the cherries, add vanilla and mix well.

 Mix together butter, sugar, egg yolk, chocolate. You will get a very firm mix (photo above)

Fold in egg whites.

It will make your batter  runny.

 Butter and flour 9 or 10 inch baking pan.

I used baking silicone mold.

Pour the batter into it.

Press the cherries lightly into the batter.

Let the cake cool, sprinkle powdered sugar on top.

I used a pinch or two.

Enjoy!

!!!!!!!!!!

 Let me share delicious looking Cherry Muffin Recipe on This Little Kitchen Blog. I have not tried it yet, but have made a mental note.

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Raspberry Lemon Thumbprint Cookies

From Food Network.

Ingredients:

1/2 cup raspberry jam

1 table spoon Chambord or kirsh

2 1/4 cups of flour

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks of butter at room temperature

2/3 cups of sugar

2 large egg yolks

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1. Preheat oven to 350 degree. Butter your large baking sheet.

2. Combine raspberry jam and Chambord.

3. Combine flour, baking powder and salt.

4.Using an electric mixer beat the butter and sugar until light and creamy. Beat in the yolks, lemon zest, lemon juice and vanilla. Add the flours mixture in two additions and neat until moist clumps form. Gather the dough together into a ball.

5. Pinch off the dough to form 1-inch balls. Place them on the baking sheets 1 inch apart. Use your index finger to create depressions in the center of each ball. Fill each well with 1/2 teaspoon of jam mixture. Bake till golden brown for 20 minutes.

6. Lets cookies cool completely. 

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Peach Tart

This was my first attempt to cook something from Paula Dean collection.

Here are the original steps to  Paula Dean Peach Tart recipe.

Ingredients

Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) butter, room temperature
• 2 tablespoons sour cream

Filling:

• About 6 medium peaches, peeled, pitted, and sliced
• 3 large egg yolks
• 3/4 cup sour cream
• 3/4 cup sugar
• 1/4 cup all-purpose flour

Glaze:

• 1/2 cup peach preserves or jelly
• 1 tablespoon frozen orange juice concentrate
• Mint, forgarnish

Preheat the oven to 375 degrees F.

To make the crust:

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling:

If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

After glazing it. I did not have frozen orange juice. I used a little bit of cold orange juice I had in my fridge. No mint for garnish.

One little thing: I wish the crust was just a but softer. 

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