Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh cherries, pitted and halved
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and beat until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the milk, until a smooth dough forms.
4. Roll out the dough on a floured surface to fit the cake pan. Press the dough into the bottom and sides of the pan.
5. In a mixing bowl, combine the cherries, brown sugar, cornstarch, cinnamon, and vanilla extract. Mix well.
6. Pour the cherry mixture into the prepared crust.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 200mg
Sugar: 23g
Substitutions for ingredients:
- You can use frozen cherries instead of fresh cherries.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add a streusel topping to the cake before baking.
- You can use other fruits such as blueberries or raspberries instead of cherries.
Tips and tricks:
- Make sure to pit the cherries before using them in the recipe.
- If the dough is too sticky, add a little more flour.
- Serve the cake warm with a scoop of vanilla ice cream.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh cherries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit salad.
Troubleshooting advice:
- If the crust is too hard, reduce the baking time.
- If the filling is too runny, add more cornstarch.
Food safety advice:
Make sure to wash the cherries thoroughly before using them in the recipe.
Food history:
Pastel de Cerezas is a traditional Spanish dessert that is typically served during the summer months when cherries are in season.
Flavor profiles:
The cake has a sweet and buttery crust with a tart and juicy cherry filling.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Spanish