To be honest I have never known when Father’s Day is when I lived in Europe. But in UK, You cannot miss the date at all. You are constantly faced the very special Father’s Day gift advertisements in shop windows and TV channels. Some are really cute, but the most are total rubbish. So me and my boys decided to bake a cake for Daddy who really likes these sorts of treats without frosting. 
So far I haven’t recognised that hazelnut-chocolate-cherry is an outstanding combination. The process of baking is very simple, as you don’t need dozen of bowls for whipping this and that. One bowl of a stand mixer is more than enough, beside that you just need your fav, handy food processor to finely ground the toasted nuts. Under an hour You can serve for the ever best Dad!
Ingredients for a 22 cm diameter cake tin:

160 gr soft butter (unsalted)
100 gr granulated sugar
60 gr light brown sugar
3 “s” size eggs
160 gr plain flour
2 teaspoon baking powder
450 gr cherries (measured with seeds)
80 gr hazelnuts
80 gr almonds
1 teaspoon unsweetened cocoa powder
45 gr good quality dark chocolate (minimum 70% cocoa) 
pinch of salt
2 tbsp natural yoghurt

for the topping:
1 tbsp runny honey
some freshly squeezed lemon juice

  1. Take the cake tin, and line the bottom with baking parchment. Grease the sides then dust with some flour. Preheat oven to 180C. 
  2. Wash the cherries with cool water, remove the stems then put in  a colander. Pit them and put into a bowl, then set aside. 
  3. Take a dry, clean frying pan. Put the almond, nut in that and toast on medium for a few minutes. Shake the pan quite often not leave to burn! When it’s getting to smell toasty remove from the hob and lave to cool. 
  4. Put the butter with two different kind of sugars into the bowl of the stand mixer. Mix on medium until gets pale and fluffy. Add the eggs each by each and mix on low speed. 
  5. Meanwhile put the nuts and almonds into the food processor and chop on medium for a few minutes. Add the roughly chopped chocolate and mix again for a few seconds. 
  6. Mix the finely ground nut mixture with flour, cocoa powder, baking powder and salt. Add the mixture to the butter and stir carefully with a rubber spatula. Fold the cherries, then the yoghurt carefully in. Always keep in your mind not to overmix the batter. 
  7. Pour the batter into the prepared cake tin. 
  8. Bake for 45-50 minutes, or until the skewer comes out clean. 
  9. Remove from the oven and leave to cool in the tin. Mix honey with lemon juice, and when it has been cooled to room temperature brush the top of the cake with this mixture. 
  10. Serve plain or with vanilla ice cream, and fresh cherries. 

The recipe is based on a lovely hungarian blog’s recipe with some minor changes: 
http://mimiesmamaminikonyhaja.blogspot.co.uk/2013/06/cseresznye-csoki-es-mogyoro-egy-tortaban.html

Aniko

4 Comments

  1. Reply

    Mirtill Csiga

    June 17, 2013

    Absolutely fantastic photos 🙂 Thanks for preparing this cake, hope "daddy" liked it 😉

  2. Reply

    Cacahuete

    June 17, 2013

    Amazing photos and amazing cake.

  3. Reply

    Simply Tia

    June 17, 2013

    Did you mean the U.S in the very first line of the post? (If you meant, U.K please forgive me). This cake looks absolutely delicious and the flavors, I know, would make for an awesome tasting treat! YUM

  4. Reply

    Aniko

    June 17, 2013

    Thank You for your kind words! Tia, we had been living for ages In Hungary, and for a year and a half we have been living here in UK. Sorry for not being clear hopefully we won't change our residence quite often 😉

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