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Cherry Rosemary Torte

A simple yet tasty moist cake filled with as many cherries as you can fit into it!  And the savoury treat of freshly chopped rosemary to compliment the deep sweetness of the cherries.

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3/4 cup sugar
  • 1/2 cup unsalted butter (1 stick) softened
  • 1 cup unbleached flour sifted
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 2 tbsp freshly chopped rosemary
  • 1 cup sweet cherries , pitted and halved
  • juice from 1/2 lemon

Instructions

  1. Preheat the oven to 350F
  2. Cream the sugar and butter with a hand mixer or stand mixer.
  3. Add the flour, baking powder, and salt.
  4. Add the eggs, one at a time and mix well.
  5. Fold in 1 1/2 tbsp of the rosemary.
  6. Spoon the batter into a greased springform pan (an 8" or 9" is best)
  7. Place the cherry halves skin side up on top of the batter, fitting as many as will comfortably fit depending on the size of pan you choose. A little squishing is fine, but don't totally over crowd.

  8. Sprinkle lemon juice and with remaining chopped rosemary.

  9. Bake for 40-50 minutes, until a cake tester inserted into the centre comes out clean.
  10. Cool on a rack.

Recipe Notes

This cake will keep in a sealed container for 3 days on the counter, or for a week in the fridge.  It freezes beautifully.