Cherry Cake

This light, sponge-style cake makes an excellent dessert for lunch, served with cream and a dusting of icing sugar.

It's also delicious with tea or coffee as a mid-morning treat.

Start by pre-heating the oven to 220C (425F) and greasing a 28 cm (12 inch) spring form cake tin. No, you don't have to use spring form, but life is a whole lot easier if you do. If you use any other kind of cake tin, line it.

Okay, now assemble the following:

3 eggs
250 grms sugar
125 grms butter
200 grms yogurt
3 tbs olive oil
rind of 2 lemons, grated
2x350ml cans pitted cherries, drained

Method:

Cream the butter and sugar together, mixing well until you have a smooth mixture that is white in color. Now beat in the eggs one at a time.

Next mix in the yogurt, followed by the flour, the oil and the lemon rind, one at a time in that order.

Pour half this mix into your cake tin and add half the cherries. Press them down lightly into the mix.

Add the remaining mixture and then the rest of the cherries. Once again, push them just under the surface.

Bake for about 35 minutes before inserting a skewer in the center If it comes out clean the cake is cooked. If not, continue to cook 5 minutes at a time, testing as you go.

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