Torta lesson

Torta Di Ciliege (cherry cake)

Stone cherries by gently crushing them under a glass, or splitting them with a sharp knife. You canmake the cake the day before, then garnish before serving.

Ingredients

■ 100g unsalted butter

■ 150g caster sugar

■ 4 large eggs, separated

■ 200g flour

■ 1 teaspoon baking powder

■ 1 tablespoon brandy (or cherry brandy if you can get it)

■ Pinch of salt

■ 700g fresh firm cherries, stoned, plus extra to serve

■ Icing sugar and dark chocolate to garnish

■ Mascarpone to serve

Method

Butter and flour a 20cm springformcake tin. Preheat the oven to 180C.

Beat the butter and sugar together until light and creamy. Beat in the yolks, one by one, fully incorporating each before adding the next one. Also add a little of the flour after each yolk, to help prevent the mixture from curdling. Sift the remaining flour and baking powder together, then fold into the yolk mix, along with the brandy.

Whisk the egg whites with the salt until soft peaks form. Fold the whites through the yolk mixture.

Spoon the batter into the tin, scattering in some of the cherries as you go. Sprinkle the remaining cherries over the top, then bake for 40 minutes, or until a skewer inserted into the centre comes out clean. If the cake is browning too quickly, cover with foil.

Remove from the oven and allow to cool in the tin. Once cool, turn out then decorate with sifted icing sugar and grated dark chocolate. Arrange cherries around the cake. Serve with mascarpone.

Serves 8