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|Recipe name||Tartouillat (Cherry and Rum Cake)|
|No image available|
|Main ingredient||Cherries and Rum|
|Number of servings||8-10|
|Origin||Internet (via Caitlin)|
|Time required||Active 30min, total 2hours|
|Ingredients||2 tablespoons unsalted butter, softened|
1 pound cherries, pitted
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs, beaten
1 cup sugar
1/4 cup dark rum
4 ounces (1 stick) unsalted butter, melted and cooled
1/2 cup milk
2 teaspoons pure vanilla extract
3 tablespoons confectioners' sugar
|Directions||Adjust oven rack to middle position and preheat oven to 400 F. Line outside of springform pan with foil. Grease with 2 tbsp butter. Arrange cherries in single layer in bottom of pan.|
Sift flour, baking powder, and salt into large mixing bowl.
Whisk eggs and sugar in separate large mixing bowl until mixture is thick and pale in color, about two minutes. Whisk in rum, melted butter, milk, and vanilla.
Make well in center of flour mixture and pour in egg mixture. Stir together until just combined..
Scrape batter into springform pan and bake until knife comes out clean (35-45 minutes). Transfer cake to cooling rack and let cool 15 minutes. Release springform pan and cool a further 30 minutes. Dust with confectioners' sugar.
|Notes||Confectioners' sugar is also called icing sugar.|
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