Ingredients
Topping:
- 720g jar Benino Pitted Sour Cherries
- 1 teaspoon cinnamon
- 1 tablespoon sugar
Batter:
- 2 tablespoons sifted icing sugar to decorate
- 1 cup unsalted butter
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract or 1 tablespoon rum
- 2½ cups sifted flour
- 2 teaspoons baking powder
Method
Preheat oven to 190ºC. Butter and flour or line a 10-inch spring form pan.
Drain Benino Pitted Sour Cherries well and set aside. Mix cinnamon and sugar together in a small bowl and set aside.
Cream butter and sugar together until pale and fluffy. Add eggs, one at a time until combined. Add vanilla or rum. Fold in flour and baking powder.
Pour the batter immediately into the prepared pan and smooth it with a spatula. It will be quite a thick batter.
Distribute the cherries over the batter, pressing each down slightly to anchor it. You may find you have more cherries than can be pushed in on a single layer so just keep pushing more down. Sprinkle the cinnamon-sugar mixture evenly over all.
Place at once in the lower middle of a preheated 190ºC oven and bake for 60 minutes, or until a cake tester inserted in the middle comes out clean.
Cool in the pan for 10 minutes before unmolding it onto a cake rack to cool thoroughly. When cool, using a sieve, sift icing sugar over the top and serve.
Adapted from a recipe by Not Quite Nigella.
