Monday, October 8, 2012

Ground Cherry Cake

 
 
If you've ever planted Ground Cherries before, you know that you only have to sow them yourself once. For the rest of your life. They just keep coming back. I think that's a good thing though, I love them and have found several uses for them other than just eating them straight from the garden. So far, we've (when I say we - I mean me) made ground cherry jam, dried ground cherries for baking, and my most favorite: Ground Cherry Cake.



The best part of growing ground cherries is that there's no picking involved. You just scoop the little yellow husks off the ground - hence the name.


 
See the color of the husks? Not ready. They know when they're ready, let them fall.
 
 
 They keep very well in a cool spot as long as you don't open the husks. I've read that they can be stored as long as three months, but I haven't tested that yet because they're just too yummy.


 


 
Ground Cherry Cake is sort of like an upside-down pineapple cake, only better! It's super moist and not sickeningly sweet!

Here is my recipe for Ground Cherry Cake:

1 1/2 sticks of butter
1 c coconut sugar
1/4 c agave
1/4 c pineapple juice
1/2 c milk
1 egg
1 1/2 c white spelt flour
2 tsp baking powder
1/2 tsp salt
Enough ground cherries to cover the bottom of a 9" cake pan.

Preheat oven to 400 degrees. Mix the flour, baking powder, and salt together and set aside.
 
Melt 1/2 stick of butter over low to medium heat. Add the coconut sugar and stir continuously while it bubbles for 2-3 minutes; making a caramel sauce.
 
Pour caramel into bottom of an ungreased 9" pan. Arrange ground cherries in a single layer completely covering the caramel layer.
 
Combine milk, agave, and pineapple juice. Set aside.
 
Beat remaining stick of (softened) butter in mixing bowl. Add egg and beat well. Add the flour and milk mixture, alternating, beginning and ending with the flour mixture. Mix until just combined. Pour over ground cherries in cake pan.
 
Decrease oven temperature to 350 degrees. Bake cake for 30-35 minutes. Check for doneness with a toothpick. Once done, let rest for 10 minutes. Invert cake pan onto cake plate and let alone for 20 minutes or so. Carefully remove cake pan.