This dessert is delicious for more than one reason. The first is that main ingredient is one of the most extraordinary and tasty varieties of cherries in our country: the Vignola cherry. The second is that the dessert has three different consistencies: the base of the cake, the inner layer with cherries and the crumble that closes. Can’t resist!
Ingrediants
- 310 g of flour 00
- 240 g of sour cream
- 200 g of granulated sugar
- 170 g of soft butter
- 3 eggs
- the grated zest of 1 lemon
- 1 level teaspoon of baking soda
- ½ teaspoon of baking powder
for the base:
- 1 pinch of salt
- 300 g of IGP Vignola cherries
- 50 g of sugar
- 80 g of peeled almonds
- 60 g of cold butter from the fridge
- 80 g of flour 00
- cinnamon powder
FOR THE STUFFING:
FOR THE CRUMBLE:
Desserts with cherries are many and delicious but this is special. The protagonist of this recipe is the Vignola cherry, which has held the IGP brand since 2013. Let’s get to know it better in these 5 points.
1. Features: its flavor is sweet and fruity and the pulp is firm and crunchy, except for the Mora di Vignola cultivar. The color of the peel varies from bright red to dark red except for the Durone della Marca variety, where the peel is always bright but also yellow in color. Cherries are divided into two varieties depending on the pulp: those with soft pulp called tenerine and those with solid pulp, called duroni. In addition, they can also be distinguished according to color, dividing into black, red and white.
2. Seasonality: the harvest begins approximately between 15 and 20 May and ends around 15/20 July, with cherries defined as late. They are strictly hand-picked.
3. Property: the pulp is rich in mineral salts such as potassium, calcium, phosphorus. It contains a good amount of vitamins A and C. Among their properties, they are also diuretic, refreshing and astringent.
4. Advice: keep it in the refrigerator or in a cool and dry place.
5. History: before cultivating cherry trees, the Vignola area was characterized by sericulture, which went into crisis in the early 1900s and replaced by that of apple and cherry trees instead of mulberries. area thus becomes one of the most important and renowned fruit and vegetable areas of the Emilian foothills. Cerasiculture, therefore, has strongly characterized the socio-economic reality of the Vignola area, which has seen an expansion since the 1930s towards both the plains and the hills, between the provinces of Modena and Bologna.
OTHER TASTY RECIPES: Cherry rugs, Chocolate and cherry tart, Tiramisu with cherries and zabaglione
How to prepare: Vignola cherry crumb cake
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
60 min
- Portions
-
12
How to prepare: Vignola cherry crumb cake
Start preparing the cherry crumb cake right from the crumble. In the glass of the mixer, collect the flour, sugar, almonds, cold butter cut into cubes and cinnamon. Operate the pulse appliance until the mixture is crumbly. Transfer it to a bowl and keep it in the refrigerator for the entire duration of the recipe.
Then dedicate yourself to the base: in a bowl, cream the butter with the sugar until the mixture is puffy and fluffy using an electric mixer. Add the eggs, one at a time, continuing to beat until combined.
Add the sour cream, grated lemon zest, sifted flour, baking powder and baking soda, mixing well after each addition.
You will need to obtain a dense mass that you will transfer into a rectangular mold with high edges measuring 22×33 cm, greased and floured. Level well and rock the mold to remove any air bubbles that may have formed. Add the Vignola PGI cherries cut in half and pitted.
Cover everything with the previously prepared crumbs of shortcrust pastry, taking care to leave some cherries in sight. Bake in a preheated oven at 170 ° in fan mode for about 1 hour / 1 hour and 15 minutes or in any case until a toothpick inserted in the center of the cake comes out clean. If the surface of the crumb cake tends to darken too much in the oven, you can cover it with a sheet of aluminum foil once golden and continue cooking.
Remove the cake from the oven, let it cool completely before removing from the mold. Serve the cherry crumb cake cut into squares.
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