Cherry Lamingtons

July 15, 2016

I stretch out my childhood hand for cherries. They hang like plump rubies on my grandmother’s tree. Careful not to choke on the stones, I eat till I burst, juice staining my lips the colour of happiness. I return to my grandmother with her bowl full of cherries that she set in her kitchen window. I sit at the table happy for the day together.

It’s deep summer, and from Seattle to Montreal, cherries are abundant and cheap. For a not-too-sweet, satisfying treat, dip these bite-size squares into velvety, warm cherry jam, then roll them in shredded coconut. The cherry juice softens the cake crumb; the coconut adds light texture. And they are so easy to mix and bake.

Thanks to Cygnet Kitchen for this recipe. Louise has put together a charming website filled with great ideas for cookies, cakes and much more.

Ingredients

Makes 16-20 cakes

Volume Grams Ounces

1/2 cup (1 stick) 100 grams 4 ounces unsalted butter
1 cup 113 grams 4 ounces pitted fresh cherries
2 cups 250 grams 8.8 ounces all purpose bleached flour
2 teaspoons 2 teaspoons 2 teaspoons baking powder
pinch of salt
1/2 cup 150 grams 5.3 ounces full fat greek yogurt
3 tablespoons (50ml) 3 tablespoons (50ml) 3 tablespoons (50ml) sunflower or safflower oil
1 ¼ cups 250 grams 8.75 ounces white granulated sugar
2 teaspoons 2 teaspoons 2 teaspoons vanilla extract
3 large 148 grams 5.25 ounces eggs
1 14 grams .50 ounces egg yolk

Instructions

MISE EN PLACE THE CHERRY CAKE

Preheat the oven to 350F/170C.
Grease and line an 8″ x 8″ square pan with parchment, leaving a little overhang to help remove the cake.
Melt and cool the butter without letting it become solid.
Stone the fresh cherries and discard the pits.

Coarsely dice the pitted cherries and set aside.
Measure the flour, baking powder and a large pinch of salt into bowl. Whisk thoroughly. See How To Weigh and Measure.
Set aside two tablespoons of the flour mixture in a bowl and set aside.
Separate one egg yolk and crack three whole eggs into a bowl and set aside. See How To Separate Eggs
In the bowl of a stand mixer, combine the sugar, yogurt, oil, vanilla and cooled melted butter.

ASSEMBLING THE CHERRY CAKE BATTER

Using a whisk attachment, whip the butter, yogurt, oil, sugar and vanilla together until smooth.
Add eggs one at a time, beating well after each addition.
Add the flour and whip just until combined.
Coat the diced cherries with the 2 tablespoons of flour mixture and add to the batter.

Chopped cherries dusted with flour mixture.

Fold unto the bater, just until combined.

Folding the cherries into the cake batter.

BAKING THE CHERRY CAKE

Pour the mixture into the baking pan

Bake at 350F for 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
Remove the cake onto a cooling rack and lay foil over it as it cools to keep it moist.
When cool, wrap in plastic and leave overnight. This will give the cake a chance to distribute the moisture evenly.
OR, to complete the same day, wrap the cooled cake in plastic wrap and freeze for 30-45 minutes so that the cake will cut cleanly.