Michelle Dar­mody

Irish Examiner - Weekend - - Inside -

5 eggs

140g caster su­gar

35g co­coa pow­der, sieved

115g self-rais­ing flour, sieved

200g cher­ries, pit­ted

½tbs honey

200mls cream

Line two 8in cake tins with parch­ment and pre­heat your oven to 180C.

Whip the eggs and su­gar un­til they are com­pletely fluffy and light. They will have about tripled in size.

Sieve the co­coa pow­der and flour to­gether.

Fold the flour and co­coa gen­tly into the eggs but make sure you com­bine ev­ery­thing.

Scoop the mix­ture be­tween the two pre­pared tins. Bake in the cen­tre of the oven for 20 min­utes un­til they are cooked through.

Test the cen­tre of the cake with a skewer mak­ing sure it comes out clean.

While the cake is bak­ing add the cher­ries, honey and a ta­ble­spoon of wa­ter to a saucepan. Al­low to sim­mer with the lid on un­til the cher­ries have soft­ened. Set aside to cool.

Once the cakes are com­pletely cold, whip the cream. Spread cream and cher­ries on one of the cakes and place the other on top.

Driz­zle the juice from the cher­ries over the cake just be­fore serv­ing.

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