InFrench baking it is very common to
leave the stones in cherries as they
impart such a wonderful flavour. For
this simple cake, the question of ‘to
stone or not to stone’ is left to the
baker, although guests will need
to be forewarned if the stones are
indeed left inà la françaiseSERVES 6-8
300g cherries
275g plain flour
Pinch of salt
175g caster sugar
2 tsp baking powder
100g butter
4 eggs
80ml Kirsch (optional)
Crème fraîche, to serve■Preheat the oven to 200 ̊C/180 ̊C/
Gas 6. Grease and line a deep 23cm
round cake tin. Rinse and dry the
cherries and then stone if desired.
■Mix together the flour, salt,
sugar and baking powder in a mixing
bowl. Place the butter in a small
saucepan over a low heat and melt
while you beat the eggs into the dry
mixture. Pour in the melted butter
and beat the mixture together. Stir
in the cherries, then spoon into the
prepared cake tin.
■Bake for 1 hour, or until a sharp
knife inserted in the centre comes
out clean. If the top is browning too
fast, cover with foil.
■Once ready, remove the cake from
the tin and flip onto a wire rack to
cool. At this stage, while it is still
warm, it is nice, though by no means
obligatory, to pour Kirsch all over
the cake. Serve at room temperature
with crème fraîche, if liked.&CHERRY CAKEPROVENCE
THE COOKBOOK:
RECIPES FROM
THE FRENCH
MEDITERRANEAN
by Caroline
Rimbert Craig
(£22, Kyle Books).LIFESTYLE