Cherry Cake

Preparation time
20
Cooking time
40
Serves
6

Ingredients

Preparation

1

Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for at least 8 minutes until they look pale and creamy: it will have dubled in volume.

2

Add the melted butter, vanilla and salt. Sprinkle the flower and the baking soda over the egg mixture, stirring with a spatula until you get rid of any lumps. At the end add the lemon zest and the maraschino liqueur.

3

Pour the mixture into a lined or greased ovenproof tin. Lay the cherries on top. Preheat oven to 180°C/350F/ Gas 6. Bake for 40 minutes, or until a cake taster inserted in the center comes out clean. Let cool and sprinkle with confectioner’s sugar.

Notes

This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.



9 thoughts on “Cherry Cake

  1. This is a wonderfully tasty recipe. I had no cherries the day I made these and threw in strawberries. Added a half cup of sliced almonds and topped with sugar, cinnamon, brushed with butter and topped with a few more sliced almonds. My family loved.

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