Black cherry cake

Black cherry cake

Visnova bublanina

By
From
Hazana
Serves
6
Photographer
Mowie Kay

This delicious cake makes a lovely dessert or teatime snack. It is also very good made with plums or apricots instead of cherries.

Ingredients

Quantity Ingredient
450g black cherries
75g butter
100g caster sugar
3 eggs, separated
150g plain flour
1 lemon, finely grated rind
1 teaspoon baking powder
icing sugar, for dusting

Method

  1. Butter a 20cm square cake tin and dust with flour.
  2. Wash the cherries and pat them dry. Cut in half and remove the pits.
  3. Beat the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, and mix well. Stir in the flour, lemon rind and baking powder. In another bowl, whisk the egg whites to stiff peaks, then gently fold into the egg yolk mixture.
  4. Pour the batter into the prepared tin and arrange the cherries over the top. Bake in a preheated 190°C oven for 30–35 minutes or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, unclip the tin and allow the cake to cool for 5 minutes. Turn out onto a wire rack and set aside to cool completely. Dust with icing sugar just before serving.
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