July 15, 2016
I stretch out my childhood hand for cherries. They hang like plump rubies on my grandmother’s tree. Careful not to choke on the stones, I eat till I burst, juice staining my lips the colour of happiness. I return to my grandmother with her bowl full of cherries that she set in her kitchen window. I sit at the table happy for the day together.
It’s deep summer, and from Seattle to Montreal, cherries are abundant and cheap. For a not-too-sweet, satisfying treat, dip these bite-size squares into velvety, warm cherry jam, then roll them in shredded coconut. The cherry juice softens the cake crumb; the coconut adds light texture. And they are so easy to mix and bake.
Thanks to Cygnet Kitchen for this recipe. Louise has put together a charming website filled with great ideas for cookies, cakes and much more.
NOTE: I find these cake squares benefit from an overnight in the fridge. The jam maintains the interior moisture and they’re better cool