INGREDIENTS

100g butter, softened

1 cup caster sugar

1 tsp vanilla extract

2 large eggs

1 cup plain flour

1 tsp baking powder

Pinch of salt

2 cups fresh, pitted cherries

Cinnamon sugar – 2 TB sugar + ½ tsp cinnamon  

METHOD

Pre-heat oven to 190 C. Lightly grease a springform tin with butter.

Use a stand mixer or hand-held beater, cream the butter and sugar until light and fluffy. Add the vanilla and then eggs, one at a time, beating between each, and continue mixing until you have a light and fluffy mixture.

Stir in the dry ingredients and mix until you have a smooth batter – don’t over mix as the excess mixing makes the flour toughen up.  Pour the batter into the tin and spread evenly. Cover and refrigerate for 20 minutes or overnight.

Arrange the cherries in a ring on top of the dough (like a wreath), making sure the fruit doesn’t touch the sides of the tin. Sprinkle with cinnamon sugar.

Bake for 45 minutes or until the edges are golden and the centre is set.

Eat warm or cold with soft-whipped cream.