Brown Sugar, Almond, and Sour Cherry Torta di Uova

Brown Sugar, Almond, and Sour Cherry Torta di Uova
Staff Writer
Sour Cherry Torta
Quentin Bacon
Sour Cherry Torta

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.

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Ingredients

  • Butter, for greasing
  • ¾ cup all-purpose flour, sifted, plus more for coating
  • 3 cups fresh tart cherries, pitted*
  • ¼ cup slivered almonds
  • 5 eggs at room temperature
  • 1 cup packed brown sugar
  • Pinch of salt
  • 1 ¼ cups whole milk
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • Powdered sugar, for dusting

Directions

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.

Brown Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Brown Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.