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Cooking
Delicious Cherry Cake
· 8 servings
Prepare the oven and the tin
Preheat the oven to 180°C. Grease a round cake tin with high sides, about 26 cm in diameter, with butter.
Whisk the egg yolk mixture
Whisk the egg yolks with the sugar until you get a pale yellow, creamy foam. Add a pinch of salt, the vanilla extract and the cream, and mix again. Add the flour and stir through.
Whisk the egg whites
Whisk the egg whites into stiff peaks. Add the cherry liqueur – I used the syrup from cherries steeped in rum.
Fold everything together gently
Fold the whisked egg whites into the yolk mixture, very gently so the whites don't lose their volume.
Scatter over the cherries
Pour the batter into the buttered tin and scatter the cherries over the top. They'll sink nicely into the batter, and then the cake is ready to go into the oven.
Bake
Bake for about half an hour, maybe a touch longer, until the top turns a lovely golden colour. Leave to cool for about half an hour, dust with sugar and serve.