Sad and dull autumn-winter weather always depresses me. I like the spring warmth, waking greenery and long days. In autumn and winter I don't like the foul weather, snow and early gathering darkness. Only Christmas brings me a bit of comfort. In January, when second by second the days grow longer, a small hope awakens within me. Day by day we get nearer to spring.

To lift my mood I prepared an extremely summery cake. Crusty coconut tart with a cherry orange filling. I sweetened the cake and cherry preserve with xylitol. Due to this the cake is less caloric than it is when baked with white sugar.

Ingredients:
dough
250g of flour
4 tablespoons of xylitol
a hint of salt

2 eggs
120g of butter
40g of desiccated coconut
fruit:
500g of cherries without stones
juice and peel grated from half of orange
4 tablespoons of xylitol
half of teaspoon of cinnamon

Mix together the dry ingredients of the dough flour, xylitol, desiccated coconut and salt. Add the butter and eggs. Quickly knead into a smooth dough. Split the dough into 2/3 and 1/3 parts. Cover with plastic wrap. Leave the bigger one in the fridge and the smaller in the freezer for half an hour.
Defrost the cherries. Put half of them into a pan, add the xylitol, juice and orange peel. Boil until it is a slightly thick yummy preserve. Leave to cool down. Drain the rest of the cherries.
Heat the oven up to 180 degrees C. Cover a 24cm baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides, and sprinkle with breadcrumbs. Prick it with a fork and leave in the freezer for 15 minutes. Add the cherry preserve and defrost the fruits. Sprinkle with cinnamon. Grate the rest of the dough on top of the tart. Bake for 30 minutes.
Serve with caster sugar and with balls of your favourite ice cream.

Enjoy your meal!

Try also:
Fabulous fruit tart
Plum tart with almonds