This historical family recipe has been published by the famous Italian cook Artusi in his book “L’ arte la scienza in cucina e l’ arte di mangiar bene” in 1891. Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.
- 1/2 lb ( 250 g) cherries, fresh or frozen
- 1 teaspoon butter or 1 teaspoon vegetable oil
- 2 ounces (60 g) almonds, ground
- 1 tablespoon breadcrumbs, finely grated
- 4 large eggs, divided
- 4 ounces (120 g) powdered sugar
- 2 ounces (60 g) breadcrumbs, finely grated
- 1/2 tablespoon cornstarch ( if using frozen cherries)
- 2 tablespoons Amaretto (alternative nuts liquor or Maraschino or a few drops bitter almonds flavor)
- 1/2 teaspoon vanilla extract or 1/2 lemons ( grated peel only)
- 2 tablespoons powdered sugar ( to serve)
- Wash and pit cherries
- Grease your mold (more or less 10 to 10 inches).
- Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
- Blend egg yolk with the icing sugar until creamy and soft.
- Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
- Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
- Distribute this soft mix equally on the coated mold.
- Drop the cherries on it.
- Bake in the preheated oven at 400 °F/200°C for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
- Top with powdered sugar.
- Serve hot or cold. Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.