Guess who´s been having a fancy breakfast 🙂
This is quite likely the only cherry baking recipe I will post this season, as cherries are quite expensive, pain in the neck to pit and I really love them as they are, actually 🙂 This sponge though is very very lovely and easy to make. Once again, the recipe comes from this book and was slightly modified and simplified.
First, prepare the cherries – pin and halve about 400 g of sweet cherries and mix them with juice from one lemon.
For the sponge you need
- 220 g fine flour
- 2 tsp baking powder
- 3 eggs
- 200 g icing sugar
- 120 g melted butter.
Preheat your oven on 160°C.
Whisk the eggs with the sugar for about 4 mins until the mixture is light and fluffy, like a milkshake . In parts, add the sifted flour and baking powder, as well as the melted butter.
Pour the mixture into a 20 cm diameter springform pan, ether lined with paper or prepared the old fashioned way (spread butter and then pour some flour in and move it around to coat the pan) Put the cherries and juice on top.
Extra options may include:
- coarse sugar and/or almond flakes on top,
- different chocolate chips or lemon zest into the sponge mixture.
Bake for about 45 – 60 minutes, until set in the center.
I liked it best when it was still a bit warm, my hubby preferred it cold, but we both liked it with a dollop of sour cream or yoghurt. You can store it in fridge, covered, for up to two days.
Here is one pic of the loveliness, with a side view of the cherries 🙂