There is something beautifully simple about the traditional cakes of old Europe – and especially this one, popping with morello cherries and drizzled with a sweet cherry syrup. Feel free to add a healthy dash of kirsch or rum to the syrup as well.
670g jar morello cherries
2 tbsp icing sugar plus extra for dusting
1 tsp vanilla extract
100g plain flour
125g self-raising flour
50g almond meal
pinch of sea salt
1. Heat the oven to 180C and lightly grease a 22cm pie dish. Drain the cherries, reserving 300ml juices. To make the cherry syrup, bring the juices and 2 tablespoons of icing sugar to the boil, stirring, and simmer until reduced by half. Set aside to cool.
2. To make the cake, beat the butter and sugar together using an electric mixer until pale, about 3 minutes. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
3. Sift the plain and self-raising flour into the batter, add the almond meal and sea salt and fold through until well mixed. Spoon into the pie dish, scatter the cherries on top, and bake for 40 to 45 minutes, or until a thin skewer inserted comes out clean.
4. Dust the cake with icing sugar and serve warm or cold, with the cherry syrup.
If you like this recipe, try Jill's 'Newish Jewish' pastrami salmon with horseradish mashed potato.