Oh. Wouldn’t it be grand if we could all have enough kitchen drawer space for fancy, unitasking tools like this. The beloved cherry pitter?
Well. I don’t. And I wasn’t gonna go buy one just for my cherry almond cake! Que…The Kitchn. A wonderous, useful blog. A daily read for me. Chock full of kitchen porn and tips and recipes.
A long, long while ago I came across this post on using a pastry bag tip to pit cherries and it never left my mind. I have a memory like an elephant, or, if you’re talking to my mother, like an Apache. (True story, my Great Grandpa on my mom’s dad’s side was 100% Apache.)
Anyway. Let’s put it this way…the cherries didn’t have a chance.
To summarize The Kitchn’s post…snap the stem off (aaaah!), center the top of the cherry on the pastry bag tip (where the stem used to be…muahahaha) and push (*gurgle*eeeeee!).
Best-case scenario the tip pushes the pit right out. Worst-case it ruptures the cherry in half…ish. Either way, the cherry has been split open so you can extract the pit with your hand, and slice/chop the cherry if needed.
This method is definitely not as clean, easy or effortless as the cherry pitter pictured above. But hey. Those of us living with 4 square feet of counter space and one 9×15 inch kitchen drawer have no other option!
What exactly is an “original” recipe? As told to me by a totally credible food journalist during a food writing class I took with Florida Girl in DC, if you change just one ingredient…even if you up a quarter of a teaspoon to three-quarters of a teaspoon…it’s your recipe.
So what if you take a simple cake recipe from Cooking Channel TV and you dump in a quarter cup of ground almonds and a cup and a half of pitted, chopped sweet cherries and sprinkle sliced almonds on top? Is that your own?
I don’t know! I don’t care! I love it! I’m so proud of myself.
See. I’d been dipping into Dolcezza in Dupont Circle a lot over my long weekend – certainly their gelato is good, but it was the cherry almond scones that kept me coming back. But after five days of very dry scones (that’s how they should be, for the record) I was craving something of the softer, spongier variety.
Que the (sorta) new Cooking Channel. Hot day number dos, The BF and I were still holed up inside and watching Laura Calder’s French Food at Home when she made this Angel Cake. Angelic? Yes. A wee bit plain for what I was craving?Yep!
Combine my love of the cherry/almond flavor profiles and a soft, spongy (bonus points for being incredibly simple) cake and I felt like a culinary Einstein.
Don’t laugh at me. I can hear you!
Something about this cake, its intense almond aroma has you tasting it before it even hits your tongue. Then you get smacked by the almond extract! And the ground almonds actually in the cake! And the crunch of the almond slices on top! And then the cool, smooth roll of the cherries just round it all out.
It’s divine. It’s all mine. And my co-workers’ who ate it all today. And now it’s yours too!
I hope you…
I love this cake. I love this cake because it’s moist, rich, decadent…I love it because it is the easiest recipe in the WORLD…and I extra love it because my mom shared it with me and together, we pretty much swear by it.
Don’t judge me because it calls for boxed cake mix! Don’t judge me because it calls for a CAN of pie FILLING! Because while food bloggers all over the Google tubes just had a heart attack…I will ask you to JUST TRUST ME. This cake will make mouths happy, tummies full and you will generally be regarded as the BOMB for making it.