Before Baking...Looks Yummy!
Ingredients
1 pound cherries
1 ¾ cup + 2 Tbsp sugar
1 lemon
6 eggs
1 ⅔ cup flour
dash salt
1 pound cherries
1 ¾ cup + 2 Tbsp sugar
1 lemon
6 eggs
1 ⅔ cup flour
dash salt
After Baking...Smells Yummy!
Rinse, half and pit the cherries. (I bought 2 cans of canned sour cherries since I could not find frozen ones. I drained the juice and then tossed with sugar). Place the cleaned cherries in a large bowl and toss with ⅔ c/125 g sugar. Set aside the mixture for 1-2 hours. Pre-heat oven to medium-high (not really sure how hot that is...I set mine for 350*F). Grate the lemon peel and press the juice from the lemon, keeping the liquid in a small bowl. Set each aside separately. Separate the yolks and whites of the eggs.
In a mixing bowl, begin mixing the yolks with 1 ¼ c/250 g sugar, and lemon zest until very creamy. Add the lemon juice and half the flour. Mix well. In a separate bowl, beat the egg whites with a dash of salt until stiff, but not dry. Gently fold the egg whites into the yolk mixture. Stir in the remaining flour until mixed. Pour the batter into a greased and floured baking pan, spooning the cherries over the top. Bake in a medium-high temperature oven for 5 minutes. Reduce the temperature to medium-low (I dropped the temperature to 300*F). Bake the cake for another 25-30 minutes or until done. The cake is done when a knife or toothpick comes out clean after inserted in the center. Allow the cake to cool before serving. I also sprinkled it with a bit of powdered sugar.
In a mixing bowl, begin mixing the yolks with 1 ¼ c/250 g sugar, and lemon zest until very creamy. Add the lemon juice and half the flour. Mix well. In a separate bowl, beat the egg whites with a dash of salt until stiff, but not dry. Gently fold the egg whites into the yolk mixture. Stir in the remaining flour until mixed. Pour the batter into a greased and floured baking pan, spooning the cherries over the top. Bake in a medium-high temperature oven for 5 minutes. Reduce the temperature to medium-low (I dropped the temperature to 300*F). Bake the cake for another 25-30 minutes or until done. The cake is done when a knife or toothpick comes out clean after inserted in the center. Allow the cake to cool before serving. I also sprinkled it with a bit of powdered sugar.