09 July 2013

Cherry Cake and Photography Workshop

Before starting with the recipe I want to explain you my experience in the culinary photography workshop I attended last saturday. That was organized by Luisa Morón and Raquel Carmona, professional photographers and both of them with incredible blogs. Do not forget to visit their sites if you don't know them yet. If you do you will know that beside amazing photographers are very nice persons and it was a privilege to know them. The workshop took place in VerdeMandarina, the paradise of Greengate in Barcelona. I knew that place already from a previous visit, and it was nice to meet again Barbara, the owner of the shop. She is an incredible nice person and has a wonderful shop in Gracia district, one of my favorite areas  in Barcelona.

I was so excited and looking forward to attend it, but I'm even more excited now after the fantastic day I spent. In the morning was time for theory, later a break to lunch all together and in the afternoon the practice. The teachers solved a lot of problems I had before, also they give us lot of tricks I am putting in practice already. I hope to see the results little by little. I spent a lovely day learning and sharing with the rest of the group: Ester from La Cuinera, Olga de Nina's Kitchen, Carlota from Little Things and Co, Maria José from Dit i Fet, Clara from Entrando en la Cocina con Claire, Glória from Gourmenderies, Maragda from La quinta de luculus, Manuela from Las Recetas de Manu, Marta from Sweet Hamonie, Letizia from Friarielli and Sound, Silvia de Pie in the Sky and Miguel from Pebrots Verds was also there. All of them incredible people. Thanks all of you guys, hope to have the chance to meet you again.

But the day could not finish better, after the workshop we went to the opening of the new shop of Tescoma and some of the big cookers were there and I took some pictures with Paco Torreblanca and Jordi Cruz, you can see it pressing here, I'm so happy. Ada Parellada and Ismael Prados were also there.  An unforgettable day.

So if you are thinking to make a photography workshop I totally recommend you to visit Balance de Blancos and don't doubt to do it.

Well after this feature let's go with the recipe.

INGREDIENTS makes a 24 cm pan
140 g self-raising flour
½ tsp ground cinnamon
50 g golden caster sugar
1 egg
60 ml whole milk
85g butter, melted
350g cherries

Crumble for the topping
70 g plain flour
¼ tsp ground cinnamon
50 g golden caster sugar
40 g butter, at room temperature, diced

For the topping, mix all ingredients in a bowl with your fingertips until the mixture turns to breadcrumbs. Set aside.

Pit the cherries and remove the stalks, keep aside.

Preheat the oven to 160º and grease a 24 cm round cake pan, about 5 cm deep. Melt the butter in the microwave and set aside to cool down. Sift the flour and the cinnamon into a bowl. Add the sugar and mix it well. Make a hole in the centre and add the egg, milk and melted butter, combine with hand whisker, also posible with an electric one. Beat well to make a thick and smooth mixture. Pour the batter into the pan. Level the batter using a spatula and spread the cherries into the batter and press them gently. Cover with the topping and bake for 30-35 minutes or until the crumble is brown and a skewer pushed into the centre comes out clean. Let it cool completly on a wire rack.

Recipe adapted of this recipe

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