Homes & Gardens UK – September 2019

InFrenchbakingit is verycommonto

leavethestonesincherriesasthey

impartsucha wonderfulflavour.For

thissimplecake,thequestionof‘to

stoneornottostone’is lefttothe

baker,althoughguestswillneed

tobeforewarnedif thestonesare

indeedleftinà la française

SERVES6-8

300gcherries

275gplainflour

Pinchofsalt

175gcastersugar

2 tspbakingpowder

100gbutter

4 eggs

80mlKirsch(optional)

Crème fraîche, to serve

■Preheattheovento200 ̊C/180 ̊C/

Gas6.Greaseandlinea deep23cm

roundcaketin.Rinseanddrythe

cherriesandthenstoneif desired.

■Mixtogethertheflour,salt,

sugarandbakingpowderina mixing

bowl.Placethebutterina small

saucepanovera lowheatandmelt

whileyoubeattheeggsintothedry

mixture.Pourinthemeltedbutter

andbeatthemixturetogether.Stir

inthecherries,thenspoon into the

preparedcaketin.

■Bakefor1 hour,oruntila sharp

knifeinsertedinthecentrecomes

outclean.Ifthetopis browning too

fast,coverwithfoil.

■Onceready,removethecakefrom

thetinandflipontoa wirerackto

cool.Atthisstage,whileit is still

warm,it is nice,thoughbynomeans

obligatory,topourKirschallover

thecake.Serveatroomtemperature

with crème fraîche, if liked.&

CHERRY CAKE

PROVENCE

THECOOKBOOK:

RECIPESFROM

THEFRENCH

MEDITERRANEAN

byCaroline

RimbertCraig

(£22, Kyle Books).

72 HOMESANDGARDENS.COM

LIFESTYLE