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Ingredients
- 250 gm cherries, cut into half, seeds removed (1 punnet, the recipe called for 1L of cherries, and used whole. That's too expensive and I don't fancy the taste of the baked seed).
- 100 gm butter
- 125 gm icing sugar (reduced from 200gm)
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 2 medium eggs (grade c)
- 150 gm all purpose flour
- 1 tsp baking powder
- icing sugar for dusting
Preparation
Step 1
1. Preheat oven to 150(fan)/170C. Prepare a 9 inch pan. Line the base and grease the sides.
2. Cream butter and icing sugar until light and fluffy.
3. Beat in eggs gradually.
4. Add in vanilla and lemon zest.
5. Sift flour with baking powder and fold into the beaten butter.
6. Spread out the mixture onto prepared pan and arrange halved cherries. No need to press in.
7. Bake for 35 minutes or until golden. When cake has cooled, dust with icing sugar before serving.