Delicious Cherry Cake
·Preheat the oven and prepare the tin
Preheat the oven to 180°C. Grease a round cake tin with fairly 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 light yellow, creamy foam. Add a pinch of salt, the vanilla extract and the cream, then mix again. Add the flour and stir it in.
Whip the egg whites
Whip the egg whites into stiff peaks. Add the cherry liqueur — I used the syrup from cherries in rum.
Fold everything together gently
Fold the whipped egg whites into the egg yolk mixture, very gently, so the whites don't lose too much 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, 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. Let it cool for about half an hour, dust with sugar, and serve.
