Hungarian Cherry Cake (Meggyes Pite)
Ingredients
For the dough
- 300 g all-purpose flour
- 150 g butter (cold, cubed)
- 100 g sugar
- 1 tsp baking powder
- 1 egg
- 2 tbsp sour cream or yogurt
- Pinch of salt
- Lemon zest (optional)
For the filling
- 500–600 g sour cherries or regular cherries
- Fresh, frozen, or canned (drained)
- 2–3 tbsp sugar
- 1 tbsp breadcrumbs or semolina
- 1 tsp cinnamon (optional)
For topping
- Powdered sugar
Instructions
1. Prepare the dough
Mix flour, baking powder, sugar, and salt.
Rub in cold butter until crumbly.
Add egg and sour cream, then knead gently into a soft dough.
Divide into:
- 2/3 for the base
- 1/3 for the top
Chill for 20–30 minutes.
2. Prepare the cherries
If using fresh cherries:
- Pit them first
- Mix with sugar and cinnamon
Add breadcrumbs or semolina to absorb extra juice.
3. Assemble
Preheat oven to 180°C (350°F).
Roll out the larger dough portion and place into a greased baking pan.
Spread cherries evenly on top.
Roll out the remaining dough and place over the filling, or create strips for a lattice top.
Prick lightly with a fork.
