It’s cherry season, folks! And you’d better take advantage because it usually lasts approximately three-four hours. If you need any extra incentive, the cashier at Metro tonight told me (in the strictest confidence) that cherries will be going on sale next week. I got this recipe from Essentials of Italian, my Valentine’s day present to Mr. Shuffler (nothing says love like, “Here’s a book full of things I want you to make for me”, right?).
Olive oil cake with cherry compote
For the compote:
½ cup (4 oz/125g) sugar
1 lb (500g) fresh cherries, pitted (Click here for a handy explanation for how to pit cherries)
1 lemon zest strip
2 teaspoons cornstarch
For the cake:
1 ½ cups (6 oz/186 g) cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs, at room temperature
1 cup (8 oz/250 g) sugar
1/3 cup (3 fl oz/80ml) olive oil
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
To make the compote, in a saucepan over medium heat, combine the sugar and ½ cup (4 flz oz/125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and the lemon zest strip, bring the liquid back to a simmer, and cook until the cherries are tender but still firm, about 2 minutes.
In a small bowl or cup, stir together 2 tablespoons water and the cornstarch until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest strip, and let the compote cool to room temperature.
Position a rack in the middle of the oven and preheat to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.
To make the cake, in a bowl, sift together the flour, baking powder, and salt.
In a large bowl, using an electric mixer on medium speed, beat the eggs until thick and pale yellow, about 3 minutes. While continuing to beat, slowly add the granulated sugar in a thin, steady stream until fully combined. Then add the oil in a thin, steady stream, continuing to beat constantly. Beat in the vanilla and the lemon juice and zest.
Using a rubber spatula, gently fold the flour mixture into the egg mixture in 3 batches. Do not overmix. Scrape the batter into the prepared pan.
Bake the cake until it is golden brown and springs back when pressed in the center, 35-40 minutes. Remove from oven, place the pan on a wire rack, and let cool for about 10 minutes. Run a small knife around the inside edge of the pan to loosen the cake, then release and remove the pan sides. Transfer the cake to serving plate. Accompany each slice with the compote.
Our Magazine
