Espresso nut cake with cherries is a delectable dessert that combines the rich flavors of espresso, the nutty crunch of assorted nuts, and the sweet tartness of cherries. This indulgent cake is perfect for coffee lovers and anyone with a sweet tooth looking for a unique treat.
The Origin and History
The origins of espresso nut cake are deeply rooted in the rich culinary history of Italy, where espresso reigns supreme as a beloved beverage. Over time, bakers began experimenting with incorporating espresso into baked goods, resulting in the creation of espresso-infused cakes.
Ingredients Required
Key Ingredients:
- All-purpose flour
- Espresso powder or strong brewed espresso
- Assorted nuts (such as almonds, walnuts, or hazelnuts)
- Cherries (fresh or frozen)
- Butter
- Sugar
- Eggs
- Baking powder
- Vanilla extract
- Salt
Optional Ingredients for Variation:
- Chocolate chips
- Orange zest
- Amaretto liqueur
Step-by-Step Instructions
1. Preparing the Batter:
Start by creaming together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
2. Adding Espresso Flavor:
Dissolve espresso powder in a small amount of hot water. Add the espresso mixture to the batter and mix until well combined.
3. Incorporating Nutty Texture:
Fold in chopped nuts of your choice into the batter until evenly distributed. This will add a delightful crunch to the cake.
4. Incorporating Cherries:
Gently fold in pitted and halved cherries into the batter. Be careful not to overmix to avoid crushing the cherries.
5. Baking the Cake:
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Serving Suggestions and Presentation Tips
Once baked, allow the cake to cool before slicing. Serve slices of espresso nut cake with cherries with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Garnish with fresh cherries and a sprinkle of chopped nuts for a beautiful presentation.
Health Benefits
While espresso nut cake with cherries is undeniably a treat, it also offers some health benefits. Nuts are packed with nutrients and healthy fats, while cherries are rich in antioxidants. Additionally, espresso may provide a slight energy boost and contains antioxidants as well.
Variations and Creative Twists
Experiment with different types of nuts or add in other ingredients like chocolate chips or citrus zest for a unique flavor profile. For an adult twist, try soaking the cherries in amaretto liqueur before adding them to the batter.
Tips for Success
- Use high-quality espresso powder or freshly brewed strong espresso for the best flavor.
- Toast the nuts before adding them to the batter to enhance their nuttiness.
- Do not overmix the batter once the cherries are added to prevent a dense cake texture.
- Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Conclusion
Espresso nut cake with cherries is a delightful dessert that combines rich flavors and textures to create a memorable indulgence. Whether enjoyed with a cup of coffee or as a sweet ending to a meal, this cake is sure to satisfy any craving.
FAQs
- How long does it take to bake an espresso nut cake with cherries?
- The cake typically takes about 40-45 minutes to bake in a preheated oven.
- Can I use other types of nuts in the cake?
- Yes, feel free to experiment with different nuts such as almonds, walnuts, or hazelnuts.
- Are there any substitutes for cherries?
- If cherries are not available, you can use other fruits like raspberries or blueberries.
- Can I make this cake without espresso?
- While espresso adds a unique flavor, you can substitute it with strong brewed coffee if desired.
- How should I store leftover cake?
- Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Espresso Nut Cake With Cherries
Ingredients
- 130 g sugar
- 4 eggs
- 150 g hazelnuts ground
- 50 g flour
- 1/2 bag of baking powder
- 5 tbsp espresso
- 1 glass of sour cherries
- 600 g cream
- 3 bags of vanilla sugar
- 3 bags of cream festival
- 3 bags of espresso powder for one cup each
Instructions
- Mix sugar and eggs until very foamy.
- Sift the flour and baking powder into the egg mixture and fold in together with the hazelnuts.
- Line an ungreased springform pan (26 cm) with baking paper, pour in the dough and distribute it evenly.
- Preheat the oven to 180 degrees (top and bottom heat) and bake the base for about 30 minutes.
- After baking, let the base cool down, remove it from the mold and peel off the baking paper.
- Cut off the top third of the base and crumble it.
- Place the base on a plate and surround it with a cake ring.
- Drizzle the base with the espresso. Place the cherries in a sieve, drain and spread over the nut base.
- Beat the cream together with the vanilla sugar, the cream solids and the espresso powder until stiff and spread over the cherries.
- Finally, add the crumbs to the cream and let the cake sit for a few hours.
