This recipe is such a wonderful way to use fresh cherries. Tinned or frozen would also work but never glacé. It’s adapted from a classic bbc GoodFood recipe.
175g soft butter or margarine
175g caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
250g stoned halved fresh cherries
A pinch of demerara sugar
- Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper. Halve and stone the cherries. I found very small spoon was helpful for this.
- Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Stir in 4 tbsp soured cream with a large spoon.
- Tip the mixture into the tin and spread it level. Dot the cherries face up all the over the top of the cake and sprinkle with a pinch of demerara sugar. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
- Serve still warm dusted with icing sugar. Ice cream on the side never hurts! Enjoy!