Cherry and Lemon Cream Slice Cseresznyés Lepény

This is a lovely soft buttery pastry jewelled with sweet summer cherries and flavoured with kirsch or cherry liqueur. It's usually served just dusted with icing sugar but this time I added some home-made lemon curd to give it a tangy creaminess. You could serve it with lemon curd mixed with lightly whipped cream too or vanilla cream. Whatever you do it will be a delicious afternoon treat.

100g butter

125g vanilla infused caster sugar (or plain caster sugar and few drops of vanilla essence)

pinch of salt

2 eggs

1 tsp kirsch (optional)

1 tsp baking powder

200g refined white spelt flour (or plain flour)

grated zest of a lemon or a lime

100ml milk

400g cherries, stones removed

Preheat the oven to 180C. Mix the butter and sugar until smooth, light in colour and fluffy. Add the salt, lemon zest, kirsch, eggs and mix well until very smooth. Mix the baking powder with the flour and add it gradually to the mix also adding a little bit of the milk each time until all completely incorporated. Grease and line a 20x30cm brownie tray, pour in the cake mix and spread the cherries on top. Bake in the oven for 40 minutes or until cooked through. Cool and slice, dust with icing sugar. I cut each slice horizontally and spread a little lemon curd in the middle before sandwiching them together again. But it would be lovely to serve it with some lemon curd flavoured whipped cream too.

 

Cherry Cake Cseresznyés Piskóta

A very easy and quick summer cake to make when there are plenty of fresh cherries around. Light as a feather and the almond sprinkling gives it a crunchy topping. Great with afternoon tea.

Cherry or morello cherry sponge cakes are very popular in Hungary and they are made in enormous trays. This is a smaller cake for a regular 23 cm spring form cake tin, but feel free to double the sponge mix if you wish to use a large baking tray.

I also baked a couple of excellent gluten free cakes recently which I will hopefully make again. Both made with ground almonds (or almond flour) and flavoured with elderflower/orange. That reminds me of sharing my recipe for elderflower cordial soon, it's high season for picking them at the moment!

4 eggs, whites and yolks separated

6 tbsp vanilla infused caster sugar (or plain caster sugar)

4 tbsp water

few drops of almond extract

8 tbsp wholemeal spelt flour (or plain flour)

1 tsp baking powder

two handfuls of fresh cherries, stoned

handful of sliced almonds

Preheat oven to 180C. Mix the egg yolks with the caster sugar until smooth and pale in colour. Add the water, almond extract and mix well. Add the baking powder and flour gradually and mix well. Beat the egg whites until stiff peaks form then fold in gently a spoonful at a time until all of it has been incorporated into the sponge mix and it has become light and airy. Pour the mix into a greased and lined spring form tin. Sprinkle over the cherries and then the almonds and bake in the oven for 30-40 minutes or until cooked through and golden colour. Dust with icing sugar and serve with thick vanilla cream.

 

Cherry and Almond Mini Loaves

I have been longing to use this mini loaf baking tray for a while and was trying to come up with a good bake to go with it. Looking through my leftover winter baking ingredients I found marzipan and glacé cherries that needed to be added to a cake at some point. The sponge mix recipe is the one I always bake but instead of caster sugar, I creamed the egg yolks with the marzipan. It's really quick to make and you could substitute the marzipan with ground almonds and caster sugar and add any other dried fruit too.

4 eggs separated

100g golden marzipan, chopped

8 heaped tbsp plain white spelt flour (or plain white flour)

4 tbsp water

2 tsp baking powder

few drops of almond extract

200g natural colour glacé cherries, chopped

confectioner's sugar to decorate

Preheat oven to 180C. Separate the eggs and mix the egg yolks with the marzipan until really smooth and creamy and pale in colour. Add the water and almond extract and mix until smooth again. Add the baking powder and mixing it slowly add the flour a spoonful at a time. Beat the egg whites until stiff peaks form and very gently fold into the sponge mix a third at a time and mix until light and fluffy. Do not over mix as the air will have to stay in the sponge to get it light. Add the cherries and gently mix, leave a small handful to scatter on top. Grease the baking tray with butter and line with baking parchment each one generously. Divide the mix between the mini loaf spaces, it should fill them 3/4 full. Scatter the rest of the cherries on top and sprinkle with white crystals of confectioner's sugar. Bake in the oven for 35-40 minutes. These loaves freeze well too. Defrost completely and crisp up in a hot oven for 5 minutes before serving.

Chocolate cream gateau Lúdláb torta

One of my absolute favourites from childhood. Lúdláb torta is a rich triple layer chocolate cake with a thin cocoa sponge base, a deep chocolate cream filling dotted with dark rum soaked cherries and covered with dark chocolate topping. I made this cake for a friend's birthday couple of weeks ago and managed to save a slice for the picture. All the girls loved it and the cake tin was licked clean before I even put it on a cake stand! But the biggest compliment came from our friend's dad Richie who has eaten many cakes in his life, he said it was THE best chocolate cake he had ever had! How brilliant is that? As I didn't scrimp on proper dark chocolate, cream and butter, it is definitely a cake for days when you are not counting calories!

For the sponge base:

2 eggs, yolks and whites separated and egg whites beaten until peaks form

4 tbsp caster sugar

4 tbsp plain flour

2 tbsp cocoa powder

2tbsp water

1tsp baking powder

few drops of vanilla extract

For the filling:

500ml double cream

400g caster sugar

500g unsalted butter, cut into small cubes

200g dark chocolate (50%) broken into small pieces

few drops of vanilla extract

350g frozen morello cherries, thawed, drained and soaked in a couple of tbsp dark rum

Topping:

100g dark chocolate (50%) broken into small pieces

1tbsp flavourless oil (sunflower or groundnut)

Preheat oven to 180C/gas mark 6. To make the sponge, cream together the egg yolks with the sugar. Add the vanilla extract, cocoa powder, water and mix until smooth. Gradually add the flour and baking powder, mix well then add the beaten egg whites, folding in gently so it adds air to the sponge mix. Pour into a greased, lined 23cm cake tin and bake in the oven for 15-20 minutes, until cooked through. Cool it down before putting the filling on top.

Make the filling by warming the double cream with the sugar until gently dissolves, then bring it to the boil for a few minutes. Take it off the heat, mix in the dark chocolate, stirring until completely smooth and dissolved. Add the vanilla extract and stirring continuously, add the butter cubes until all melted and smooth. Let it cool down and stick it in the fridge for half an hour to thicken slightly. Mix in the rum soaked, drained cherries and pour it over the sponge base. I left the base in the cake tin and poured the thick creamy filling on top, then put it in the fridge until completely set. I left it there overnight and it was perfect by the morning. For the topping, melt the dark chocolate in a bowl over simmering water, making sure the bowl doesn't touch the water. When melted, mix in the oil until smooth and pour over the cake. Smooth it with a spatula or make rough peaks as you wish. You could sprinkle chocolate shavings on top to make it more of a celebration cake.

 

 

 

Cherry and Almond Advent Wreath

In Hungary Advent wreaths are normally made of fir, pine cones and 4 candles for the 3rd Sunday before Christmas, to light a candle each Sunday and then the last one on Christams Eve. I was so happy to discover that people also bake them, in fact some bake one for each Sunday of Advent! I think it's a lovely thing to do and you could decorate it with small candles if you wish.

I based the recipe on the Norwegian kringle wreath from Scandilicious Baking and glad I did. The distinctive flavour of ground cardamom in the dough and the lightness of this sweet milky bread is fantastic. I added kirsch soaked dried sour cherries instead of sultanas as they go so well with the almond paste that is the filling for this wreath. The sugar crystals and almonds on top make it look really festive too.

For the dough:

300ml whole milk

75g butter

500g plain flour

1tsp ground cardamom

3/4tsp salt

7g dried yeast

1 egg, beaten

Filling:

50g dried sour cherries

3-4tbsp kirsch or cherry liqueur

150g marzipan 

75g ground almonds

50g butter

1tsp vanilla extract

1 egg, beaten

1/4tsp salt

2-3 tbsp caster sugar

To finish:

1 egg, beaten

flaked almonds

sugar crystals (I used Lidl's edible cake decorations) or crushed sugar cubes

Scald the milk by heating it with the butter until almost boiling, this will make the bread softer. Let it cool to lukewarm temperature. Sift together the flour, sugar, cardamom, salt and dried yeast and mix well. Add the beaten egg and the slightly warm buttery milk and mix it until you get a smooth dough that comes off the sides of the bowl. Cover and let it prove in a warm place until doubles in size, for 30-40 minutes.

Make the filling by soaking the cherries in the kirsch. Mix all the filling ingredients together (add sugar to taste) in a food processor until you get a creamy paste.

Roll out the dough on a floured surface so it is a long thin rectangle of about 15x60cm. Spread the filling evenly over the dough, drain the cherries and sprinkle these over evenly. Roll it up into a cylinder, starting from one of the longer edges of the rectangle, brushing the other long edge with a bit of water to help seal the pastry. Bring the two open ends together to form a wreath shape and pinch to seal them together. Leave to prove in a warm place for 20-30 minutes. 

Preaheat the oven to 200C/gas mark 6. Glaze the wreath with the beaten egg then sprinkle almond flakes and sugar crystals all over it. Bake for 30-40 minutes until golden brown and hollow sounding when tapped on the base. My oven is really fierce, so I had to cover it halfway with foil, but all ovens are different. Cool on a wire rack before serving. You can also make it in advance and freeze this wreath, in that case defrost in a low 150C oven for 20-25 minutes, then bake at 190C for 5 minutes.

Chocolate coated cherries and prunes

I didn't intend to make these sweets. They ended up being a by-product of the szaloncukor batches I was making yesterday, but actually they are really delicious and make great christmas presents! I had some leftover melted dark chocolate I was using for dipping the marzipan nuggets, and didn't want to waste them. I also had open boxes of dried sour cherries and soft stoned prunes. Remembering how nice the shop bought chocolate coated dried fruit can be, I quickly made a couple of handfuls of these little treats. You could use any dried fruit you prefer, golden sultanas, figs, cranberries or even nuts would also be great. I used Lidl's 50% dark chocolate, chopped and melted in a bowl over simmering water. Make sure the bowl doesn't touch the water though. Dip them with the help of a fork and cool on baking parchment. Put in the fridge for 30 minutes so it is properly set, then they are ready to box. I covered a cardboard box with christmas wrapping paper to turn it into a festive gift.

Meggyes csokitorta - Chocolate and Morello Cherry Cake

This was one of the cakes I made for the Macmillan Cancer Support coffee event we organised with a couple of friends. I thought it would be worth adding to my blog as it seem to be one of the most popular cakes yesterday afternoon. Its recipe is similar to the Rhubarb Cake recipe I posted in August, but I added some cocoa powder to the sponge mix. I found frozen morello cherries in Asda a while ago, they remind me much more of the fresh ones as opposed to the slightly soggy bottled cherries. Not sure if this cake really does exist in Hungarian cookbooks, it is a complete mix of all the things I love in cakes. Chocolate and morello cherries are two classic ingredients though so I could get away with it I reckon!

For the cake mix:

3 eggs

250 g icing sugar

100g cocoa powder

450 g plain flour

150 ml milk

150 ml flavourless oil (groundnut or sunflower)

1 tbsp baking powder 

350g frozen morello cherries (thawed and drained completely before baking)

For the filling:

bottle of morello cherry jam (Lidl)

150ml double cream

For the topping:

150ml double cream

150g dark chocolate, chopped

1 sachet ground arrowroot

Preheat the oven to 180C/gas mark 6. 

Beat the eggs with the sifted icing sugar and the cocoa powder until it is well mixed. Add the oil and the milk and mix well. Add the baking powder and slowly add the flour, mixing as you go so it doesn't get lumpy. Gently fold in the morello cherries. Pour the cake mix into a lined 23cm cake tin and bake for 40-45 minutes or until the testing skewer comes out clean and the cake is cooked through, even in the middle. Cool on a wire rack. You could do this the day before you actually need the cake.

When the cake is completely cool, slice it in half so you have two round discs. Spread the morello cherry jam over the bottom part. Whip the double cream until soft peaks form and spread this over the jam. Put the top disc on top of the cream and make the topping. Gently warm the double cream and melt the chocolate, stirring until completely dissolved and beautifully glossy. Take the pan off the heat and add the ground arrowroot to the topping, mixing well. It will start to slightly thicken. Slowly pour the topping over the cake, adding it gently so it covers the top evenly, looking a bit like a giant whoopie pie. Let it cool completely before serving. 

Serve it with softly whipped double cream on the side.

Cherry and poppy seed cake

Cherries and poppy seeds are two very popular and frequently used ingredients in Hungarian desserts. Cherry and sour cherry trees are part of every garden and basis for all sorts of preserves and sweets. Poppy seeds, usually ground and made into a sweet creamy paste makes a lovely rich filling for many pastries. In this recipe it replaces half of the flour and substitutes some of the sugar too, adding a distinctive flavour and a speckled look to the cake. By this perhaps reducing some of the calories too... Serve it with a dollop of sour cream or creme fréche. It's really quick to make and great with afternoon tea.

3 eggs

100 g caster sugar

50 g plain flour

50 g black poppy seed (ground - this is best done in a coffee grinder)

1 lemon

2 tbsp sour cream

250 g cherries, stones removed

Preheat the oven to 180C/gas mark 6.

Mix the eggs with the sugar until it looks light, pale and fluffy - this takes 3-4 minutes in a free standing mixer and it should  double in size. Sift the flour into the mix, add the grated zest of the lemon, the ground poppy seeds, mix well. Gently mix in the sour cream.

Pour the mixture into a lined springform cake tin or pie dish (24 cm) and add the cherries, gently pushing them into the mix. Bake in the oven for 25-30 minutes or until cooked through. Baking time depends on the size of your tin. If it is larger, the cake will be ready quicker. If it is smaller, it will be a deeper cake that takes slightly longer to cook through. Keep checking with a wooden skewer.

If you wanted, you could macerate the cherries in some kirsch and sugar a few hours earlier, then use the liquid to make a reduced syrup to drizzle over the cake while it is still warm.