Cherry cake
Makes 20 slices
Ingredients:
250 g softened butter
200 g sugar
1 sachet vanilla sugar
5 eggs
375 g flour
1 sachet baking powder
approx. 2 tbsp milk
800 g stoned sour cherries (from a jar) or 1 kg fresh sour cherries
icing sugar for dusting
butter for the baking tray
Method:
Pre-heat the oven to 200 °C (Gas Mark 6). Beat the softened butter with the sugar and vanilla sugar to a creamy consistency, ensuring that the sugar crystals have completely dissolved. Then add the eggs singly.
Mix the flour with the baking powder and add to the egg and butter mixture. Add a little milk to produce a smooth and moderately stiff mixture. Grease the baking tray.
Drain the preserved cherries in a sieve or wash the fresh cherries and drain and stone them. Mix the cherries into the cake mixture. Turn into a baking tray and bake for around 35 minutes on the middle shelf. Leave to cool and dust with icing sugar just before serving.
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| Cherry cake recipe |
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