Cherry Cake Recipe

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.