I’ve changed some ingredients, but the result … I started with a very soft apple cake: now there are morellos replacing the apples. Also the cream was substituted in order to create a lemon flavor.
There was an unexpected result: the morellos sank to the bottom because of the soft cake batter … So I created a cake with a solid layer of fruit on the bottom slightly covered by batter.
… and I turned it upside down!
Serves 4-8
150 g fine sugar
a pinch of salt
3 eggs
75 g butter (molten)
150 g all-purpose flour
1/2 sachet baking powder (8 g – about 1 tsp heaped)
100 ml Limoncello
75 g lemon curd (about 3 tbsp)
250 g morello cherries (preserved, pitted, lightly sugared)
Equipment
electric handheld mixer
a square baking tin (20 x 20 cm)
baking parchment
cooling rack
How to …
Melt the butter and set aside.
Drain the morellos and set aside.
Mix Limoncello and lemon curd and set aside.
Mix the flour and the baking powder and set aside.
Line the baking tin crosswise with 2 layers of baking parchment.
Preheat the oven to 160° C fan.
With the electric handheld mixer (beaters) mix the sugar, the salt and the eggs until foamy.
Add the molten butter and mix.
Add the flour and mix.
Add the Limoncello-lemon curd mess and mix.
Pour the mess into the baking tin.
Distribute the morello cherries evenly all over the batter and put in the preheated oven.
After about 35 min the morellos will have sunken to the bottom of the baking tin.
Make the famous test with the wooden pin … If not fine add 5-10 min to the oven session.
Let the cake cool down in the baking tin for about 10 min.
Then lift the cake out of the baking tin by help of the baking parchment and let it cool down completely.
Turn the cake upside down to get the morello layer on top.
You may store the cake covered on the kitchen counter for 2-3 days.
In the fridge the cake will get more dense …
Sorry: no experience with freezing.
Enjoy!
