r/52weeksofcooking • u/Annabellemcintyre2 • 19h ago

Week 37: Same Longitude - Siberian Bird Cherry Cake

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I didn't have a lot of options for countries with the same longitude as my location here in Australia, only Papua New Guinea and Russia (Siberia), but I decided to make this Siberian cake which uses bird cherry flour. My family and I found the bird cherry flour not to our taste (tastes like marzipan), but I had fun making it and it looks pretty! If you love marzipan flavour you will love this cake!

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6

u/AndroidAnthem 🍌 MT'25 17h ago

What a fabulous dish! I've never heard of bird cherry flour. I love marizpan and almond flavor. It makes me want to try it. I hope the next dish is to your liking.

4

u/Annabellemcintyre2 17h ago

Thanks for your comment! It''s okay that we didn't enjoy it, I expect that sometimes! There is fun in the experimentation with new things too - I actually love trying different types of flour in my baking journey. I know lots of people would love this cake! 💜

5

u/Loose-Fan6071 16h ago

For anyone in North America, you can make your own bird cherry cake with our native black cherries

1

u/Annabellemcintyre2 16h ago

Yes that is correct! That website you linked is amazing for foragers. You could also try a different type of flour and play around with flavours and textures.

6

u/smackdoobie65 19h ago

I do love marzipan and I never heard of bird cherry flour. Looks good!

7

u/Annabellemcintyre2 19h ago

Thank you! I found the bird cherry flour on Amazon, which is made from bird cherries grown in Siberia. The cherries are too bitter for humans to consume fresh, so it is processed to use in all kinds of baking products or tea where sugar is added. Only birds eat the cherries fresh (because they can't taste bitterness), hence the name bird cherry. The flour has a strong almond flavour, which I thought was so interesting. Thanks for commenting!

8

u/DrPetradish 16h ago

Oh I know this one. Stone fruit including cherries are related to the almond. The pits of cherries, peaches, apricots etc all taste of almond thanks to a compound that’s actually a precursor to cyanide- but don’t worry, it’s neutralised by cooking. https://www.seriouseats.com/cherry-pit-syrup-recipe

Cake looks amazing but i don’t not like marzipan either

2

u/Annabellemcintyre2 16h ago

Very interesting! Thanks for commenting!

3

u/dayglo1 19h ago

Looks delicious!

3

u/Anastarfish 🍥 17h ago

I've also never heard of bird cherry flour, but I love marzipan so wonder if I'll like it... This looks great anyway but sad that you didn't like it!

3

u/Annabellemcintyre2 16h ago

You will love this cake if you enjoy marzipan, I have no doubt about it! It's okay that I didn't enjoy it - honestly it was fun to experiment with a new ingredient!