1 cup castor sugar
2 1/2 cups cake flour
1 tbs baking powder
1 tsp baking soda
2 cups pitted red or black cherries ( 2 x 425 g tins red cherries drained )
Note : If using fresh cherries de-pit and in a saucepan cook gently in 1 tbs butter and 1 tbsp sugar for 8 minutes or until tender. Allow to cool
125 g melted butter, cooled OR 1/2 cup canola oil
4 large eggs
180 ml of plain yoghurt ( I used 250 ml plain yoghurt as I didn’t want a dry crumb )
1 tbsp canola oil
Preheat oven to 180 C / (160 C fan assist). Grease a 9 x 12 inch baking tray I used a medium sized round baking dish
In a bowl sift sugar, flour, baking powder and baking soda. Give mixture a whisk and make a well in the centre add the whisked eggs, melted butter and yoghurt and stir with a spatula until mixture is well blended . Pour batter into prepared dish then sprinkle 1 tbsp canola oil over the batter before placing your cherries on top. Scatter with flaked almonds. Bake for 35 to 40 minutes or until a skewer inserted comes out clean. Cool, then sprinkle with icing sugar and a serving of whipped cream
Source: Internet
Prepared, tried and tested by : Gail Haselsteiner
