Small Cherry Cake
A small cherry cake is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g flour
- 150 g sugar
- 1 tsp lemon zest
- 1 pinch salt
- 1 egg
- 280 g butter
- 300 g sweet cherries
- 4 tbsp sugar
- 1 pinch Cinnamon powder
- butter (for the cups)
- flour (for the work surface)
- melted butter (to brush)
- sugar (to dust)
Instructions
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1.
Mix flour, sugar, lemon zest and salt; sift onto the work surface, create a well in the center, add the egg and distribute butter pieces around the well. Quickly knead with hands into a smooth dough, shape into a ball and refrigerate for 30 minutes.
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2.
Preheat the oven to 180°C (350°F) fan‑heated.
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3.
Wash cherries, pit them and drain well. Mix with starch, sugar and cinnamon and let sit briefly.
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4.
Roll out the dough on floured surface thinly and cut 8 circles (~8 cm diameter). Place in buttered muffin tins, forming a rim. Knead remaining dough, roll again and cut 8 more circles (~5–6 cm). Distribute cherries on dough, place another dough layer on top, press edges firmly. Brush with melted butter, dust with sugar and bake for about 25 minutes until golden brown.
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5.
Remove finished tarts from oven, let cool, release from tins and serve.
