Cherry cake

Published on 9 July 2024

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A simple, quick and fragrant cake. Choose ripe, flavourful cherries.

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INGREDIENTS FOR A 20 cm CAKE TIN

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I wash, stem, halve and stone cherries; gloves and an apron help.

I put eggs, sugar, vanilla and grated organic lemon zest in a bowl.

I melt butter in the microwave, beat eggs until pale and fluffy and drizzle in cooled melted butter or oil while whisking.

I sift flour, starch and baking powder into the mixture and whisk briefly.

I finish mixing with a spatula.

I butter and flour the tin and sprinkle with the reserved 2 tablespoons of sugar.

I cover the base with cherries, smooth side down.

I pour batter over.

I add remaining cherries without pushing down; they sink while baking, preventing all cherries gathering at the bottom.

I bake at 180°C for about 40 minutes. A knife tip should come out clean; bake longer if needed. I used a fan oven, but ovens vary.

I cool slightly, carefully unmould and dust with icing sugar.

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