Cherry & pinenut cake

 

 

 This yummy cherry and pinenut cake is the perfect match to a hot cup of tea.

 

 

Ingredients

• 500g cherries, pitted, halved
• Zest and juice of 1 small lemon
• 3 eggs
• 1 cup Coles Brand brown sugar, plus 1 tablespoon extra for topping
• 1/2 cup milk
• 100g butter, melted, cooled
• 1 teaspoon vanilla essence
• 1 1/2 cups plain flour
• 2 teaspoons baking powder
• 1/2 cup pine nuts
• 1/2 teaspoon ground cinnamon
• Vanilla ice-cream, to serve

Method

1. Step 1
   Preheat oven to 170C or 150C fan. Grease and line a 20cm springform cake pan.
2. Step 2
   Combine cherries, lemon zest and juice in a bowl. Whisk eggs, sugar, milk, butter and vanilla in a separate large bowl. Sift over flour and baking powder. Gently stir to combine.
3. Step 3
   Pour half the batter into the prepared pan. Top with half the cherry mixture and sprinkle with half the pine nuts. Pour over remaining batter. Sprinkle with remaining cherries. Combine extra sugar, cinnamon and remaining pine nuts. Sprinkle over cherries. Bake for 1 hr 15 mins or until a skewer inserted in the centre comes out clean. Stand in pan for 10 mins before removing. Serve warm or at room temperature with ice-cream. (taste.com.au)