Cherry Cake Recipe
 Prep Time ~20 mins | Cooking Time ~45 Mins |
 Approx Cost ~£4.00 |  Difficulty ~Easy |
 Freeze ~No |  Serves ~8 |
Ingredients
4oz / 125g butter or margarine
5 ½ oz / 165g self raising flour
1 level teaspoon baking powder
2 eggs, beaten
4oz / 125g caster sugar
1 ½ tablespoons white wine
1 ½ teaspoons rose water (optional)
½ level teaspoon grated or ground nutmeg
8oz / 250g fresh cherries, pitted or a 15oz (450g) can black cherries thoroughly drained and pitted
6 tablespoons double cream
4 tablespoons thick natural yogurt
Method
- Grease and line an 7 - 8inch (18 - 20cm) round spring form cake tin with non- stick parchment (baking) paper
- Melt the butter in a saucepan and then cool until barely warm but not set.
- Sift in the flour and baking powder and mix into the butter with the eggs, sugar, wine, rose water and nutmeg; beat well with an electric hand mixer.
- Pour half the mixture into the prepared tin, arrange the cherries over it and then add the remaining mixture, making sure all the cherries are covered.
- Cook in a preheated oven; 180C, Gas mark 4, for about 45 minutes or until golden brown and a skewer inserted in the middle comes out clean.
- Cool in the tin for a few minutes then remove carefully onto a wire rack. Dredge with icing sugar and leave until cold.
- To serve, whip the cream until stiff and fold in the yogurt.