30 Jan 2013

Pueblo Garzon and a cherrie cake.

One day, doing nothing in our vacances  we decided to visit a small village called Pueblo Garzón . It was time that we had wanted to visit . Meanwhile I asked myself what so interesting to have a small village in the middle of nowhere?

Has installed families who open businesses as Esteban and Carolinaowners  of D Cepa restaurant  who feel their restaurant in Pueblo Garzon is back to its origins and a long-term project Yet still divide his life between Palma de Mallorca and Garzon and plan to move in Uruguay  because when they are not, they miss.

It is also an area of cultivation of olive trees and olive oil processing.

Restaurante D Cepa

Truly a place that inspires tranquility and good moments and was looking and remembering these beautiful images that came the idea of making a cake with fresh cherries, which can be done with any kind of cherries,  even maraschino , so remember to drain the liquor. I hope you enjoy the pictures Garzon's pictures and this delicious cake that remind ours grandmothers



  • 400g fresh cherries or drained  maraschino cherries
  • 2 tbs  kirsch (optional)
  • 1/4 stick unsalted butter , room temperature
  • 2 eggs
  • 2/3 cup caster sugar
  • 2 Tbsp canola oil
  • 2/3 cup self rising flour
  • 1 cup all purpose  flour
  • 1/2 cup ground peanut
  • Preheat oven to 150 ° C (300F)
  • Cut and pit the cherries and in a bowl put it with the kirsch and set aside to marinate.
  • In a large bowl cream the butter and sugar until pale and fluffy
  • Add the eggs one at a time,beating between  each addiction.Then stir in corn oil.
  • Add the flours and ground peanut and fold together, the add the marinate cherries and stir into mixture.
  • Spoon the cake into the prepared cake pan.Bake for 80 minutes. And a skewer insert in the middle should come out clean.
  • Remove from the oven and allow to cool


Sammy Shaw said...

I love Cherrie Cake and will definitely use your recipe. But what I really love is the documentary photography that you have provided along with this post. Tells a beautiful story! Well done.

bellini said...

This reminds me of an Italian almond cake, but instead uses peanuts. With snow on the ground it will be some time before we have cherries but maraschino cherries will do for now.

Lori Lynn said...

Spectacular Sylvia! Your photos are so enchanting. As always.
Cake sounds dreamy as well.

Courtnney Morton said...

Hey, thank you for sharing your recipe. I've tried this out and my kids loved it! I'm so delighted to be able to serve them such a yummy treat. I'm a novice baker and it helps when someone is sharing simple recipes such as this one.

Rosie Thorpe said...

I tried making this but I put a little twist to it by adding pistachios and it was such a delicious dessert!

Aaron Zimmerman said...

I treated my wife on a vacation last year in the spirit of celebrating our first year as husband and wife. I also gave her a slice of her favorite cake with a personalized greeting card.

Vernon Hall said...

That cake looks very delicious! I think I can eat a lot of that and store the uneaten ones in an industrial refrigerator.