Shavuot is this weekend and it's not too late to get baking.
Time try Klarika's Sour Cherry Slice?
The recipe comes from Judy Kaye and is in our second book, The Feast Goes On.
Klarika's Sour Cherry Slice
250 g (1 2/3 cups) self-raising flour
250 g (1 cup plus 1 tablespoon) caster sugar
300 g sour cream
2 egg yolks
finely grated zest of 1 lemon
275 g drained, pitted morello cherries
icing sugar, sifted, for dusting
Preheat the oven to 170 C. Grease and line a 28 x 18 cm rectangular baking tin.
Put the flour, caster sugar, sour cream, egg yolks and lemon zest in a bowl and mix together with a fork. You can also do this in the food processor. Spoon the mixture into the prepared tin. The mixture is quite thick and hard to spread.
Place the cherries over the cake, pushing them in a little. Bake for 35 minutes, or until cooked and golden.
Allow the slice to cool in the tin. When cool, cut into squares and dust with the icing sugar.
Makes 20–24 pieces
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