This simple variation on a fancy-pants pancake looks very much like a soufflé when it emerges from the oven, but it settles quickly as it cools, becoming a thick and delightful crêpe-like cake. You can substitute any pitted stone fruit for the sour cherries.
- Butter, for greasing
- ¾ cup all-purpose flour, sifted, plus more for coating
- 3 cups of fresh tart cherries, pitted*
- ¼ cup slivered almonds
- 5 eggs at room temperature
- 1 cup brown sugar, packed
- Pinch of salt
- 1 ¼ cups whole milk
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Preheat the oven to 350 degrees.
Butter and lightly flour a 9-by-13-inch deep baking dish. Scatter the cherries and almonds into the dish. In a medium-sized bowl, whisk the eggs, sugar, salt, and flour together until smooth. Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour the batter into the baking pan.
Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it out of the oven, it will wiggle a bit which is normal. Do not overbake. Place on a wire rack to cool for 5 minutes. The torta will have inflated quite a bit and will deflate while cooling.
Serve warm, dusted with powdered sugar.
*Note: If you can’t find fresh tart cherries, you can substitute frozen IQF cherries (thawed and drained).
Pizzelle are a traditional Italian waffle cookie and are so simple to make! If you do not have a pizzelle maker you should definitely invest in one! One batch makes around 40 pizzelle and they make wonderful gifts too! Every year I always make a couple of batches and include them in gifts for friends and family.
-1/2 cup (1 stick) unsalted butter, room temperature
-3/4 cup sugar
-1 1/2 teaspoons anise extract
-1 teaspoon vanilla extract
-1 3/4 cups flour
-1 1/2 teaspoons baking powder
-Pinch of salt
-Powdered sugar for dusting, optional
Note: If you want to make Chocolate Pizzelle, exclude the anise extract and substitute 1/4 cup of the flour for cocoa powder.
Plug in Pizzelle maker and allow to preheat. The light will click off once it is ready.
Meanwhile, in a bowl, beat the butter and sugar together. Add in the eggs, anise, and vanilla extracts. Then, sift in the flour, baking powder, and salt.
Once all of the ingredients are fully combined, drop about a teaspoon of batter in the center of the mold (after a couple of tries you can gage about how much batter to drop in because it really does not need much), close the pizzelle oven and allow to cook for about 1 minute. The pizzelle maker I own has a light that clicks off when it is done. If yours does not do this then check them after 45 seconds.
When the pizzelle are done they will be soft. Remove from the pizzelle maker and place on a paper towel. The pizzelle will firm up immediately. Break off any edges from the batter spilling over if needed.
Dust with powdered sugar if you would like, and eat up and enjoy!