Ground Cherry Torte

  • Author: Nicole Gaffney (



  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar plus 1 tablespoon, divided
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups husk/ground cherries or Cape gooseberries, husked and washed
  • OR 3 cups of your favorite in-season fruit, halved or quartered depending on size
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon


  1. Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.
  2. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or your fingers to gently press the fruit into the batter.
  3. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of batter, that is, fruit pulp is cool. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm. The cake is also excellent served cold after chilling in the fridge overnight.