Name: Cherry Cake from Bosnia (Colaç od Trešanja)
Yield: Serves 6 to 8
Cuisine: Bosnian
Ingredients: 1 cup (200 g) granulated sugar, plus more for sprinkling; 3 eggs; 1 cup (120 g) coarsely chopped walnuts or almonds, with skins; ½ teaspoon ground cinnamon; 2 teaspoons baking powder; About 10 ounces (300 g) pitted fresh cherries (see Note); Olive oil, for the pan; 2 cups (250 g) all-purpose flour; Zest of 1 lemon, preferably organic; 8 tablespoons (115 g) butter, softened, or ½ cup (120 ml) olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

This fruit cake is inspired by a recipe from Journey through Herzegovina: Stories of Food and Farmers, written by Andrea Semplici and Mario Boccia. I picked the booklet from the country’s stand at the 2012 Slow Food Salone del Gusto in Torino. A few other recipes I tried were not memorable, but this simple and delicious cake from Mostar was an instant success and has become part of my select repertoire of sweets. I make it with olive oil and I often use canned sour cherries. My husba