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Cherry Cake

I’ve dressed up my Vanilla Cake recipe with morello cherries and I must say the combination is simply DIVINE. Don’t take my word for it, give it a try 😉

Ingredients & method:

• 200g – 14 tbsp. unsalted butter
• 300g – 1½ cups granulated white sugar
• 5ml – 1 tsp. vanilla extract
• a pinch of salt
• 10g – 2 tsp. lemon & orange zest
• 5 medium eggs, separated (large US)
• 390g – 3 cups flour
• 10g – 2 tsp. baking powder
• 160ml – 2/3 cup milk
• 340g – 12 oz morello cherries, pitted
• 15g – 2 tbsp. flour
• confectioners’ sugar, for dusting

Preheat the oven to 175°C – 350°F. Grease and flour a 31 x 23 – 12 x 9 inch baking pan. In a medium bowl, whisk together the flour and baking powder; set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the vanilla extract, salt and citrus zests. Beat in the egg yolks, one at a time. Alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

In a clean bowl, beat the egg whites until soft peaks form; gently fold them into the cake mixture.

Pour the mixture into the prepared pan and level the top. Place the cherries in a small bowl and toss with two tablespoon of flour. Scatter them on top of the cake mixture. Bake until golden brown and toothpick inserted in the center of the cake comes out clean, around 30 – 35 minutes. Leave in the pan for 5 minutes, then turn out on a wire rack to cool completely.

To serve, dust the cake with confectioners’ sugar and cut into squares.

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