ingredients

3 eggs
160 g caster sugar
150 g of flour with incorporated baking powder (or 150 g of flour 1/3 sachet of baking powder)
160 g soft half-salt butter
2 tins of 200 g of Amarena cherries in syrup
10 g grated fresh ginger
2 tbsp. to s. from kirsch

Steps

Amarena and ginger cherry cake

Preheat your oven to 180 ° C (tea 6).

In a bowl, mix the eggs with the sugar with a whisk. Stir in the flour, then the butter.

Add the drained cherries and ginger to the mixture.

Pour everything into a buttered and floured 26 cm non-stick pan, then bake for 40 minutes.

At the end of the oven, sprinkle kirsch.

tips

And if we do not have ... cherries amarena

Put sour cherries in syrup or frozen cherries.

The trick produced

Cherry amarena is an Italian specialty of wild cherries, semi-confit, tender and firm at the same time. They are dipped in a thick syrup, fragrant, and leave in mouth a flavor of bitter almond extraordinary!

To read !

Sophie is a demanding person. Her recipes may be a misfortune, she wanted to make them even more greedy. For this new edition, the queen of cakes did not content with a slight facelift. She put everything back flat. Considered the suggestions and criticism of his fans. Improved timeless. Invented new recipes (15 maxi-cakes, 10 cupcakes). But also redesigned the cover: it is now plasticized, so ultrapeutic in the kitchen. A true gourmet and family cookbook with 86 recipes.

By Sophie Dudemaine, ed. from La Martinière, 224 p., € 20.90.

For an inescapable cake

Well inflated. Do not forget the yeast (essential) or, simpler, buy pastry special flour that already contains. Do not spread the dough and fill the mold 3/4 (but especially not edging) to prevent it overflowing.

Cooked to perfection. Everything depends on the oven, around 40 min. The ideal: well centered in a furnace with rotating heat (with gas, it is necessary to adjust the times). If in doubt: dip the blade with a knife. If it comes out dry, take it out of the oven quickly, it's cooked!

Moist and fragrant. Better to do it in advance and keep it for 2 to 4 days in the fridge in stretch film. It will reveal all its aromas. Take it out of the fridge 2 hours before going to dinner. For sweet cakes, Sophie suggests to sprinkle them with fruit juice or alcohol right out of the oven. Fondant guaranteed!