SOUR CHERRY CAKE

SERVES 10 TO 12 PREP AND COOK: 1 HOUR, 25 MINS

• 720g jar pitted morello

cherries, drained • 125g unsalted butter, chopped, at room temperature

• ¾ cup caster sugar

• 1 tblsp grated lemon

rind

• 2 tsps vanilla extract • 3 eggs, at room

temperature

• 1 cup self-raising flour • ½ cup plain flour

• ½ cup sour cream

• ¼ cup milk

ICING

• ⅔ cup icing sugar

mixture

• 2-4 tsps lemon juice

1 Grease a 22cm Kugelhopf pan (10-cup capacity).

2 Pat cherries dry on absorbent kitchen paper.

3 Beat butter, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined.

4 Add combined sifted flours in two batches with combined sour cream and milk. Stir until smooth. Spoon one-third of the cake mixture into prepared pan. Smooth over top. Scatter over cherries. Spoon over remaining cake mixture. Smooth over top.

5 Cook cake in a moderately slow oven (160°C) for about 55 minutes, or until cooked when tested. Cover loosely with foil if top starts to over-brown. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

6 To make icing, place sugar in a bowl. Stir in enough juice to form a thin, smooth consistency.

7 Drizzle icing over cake. Stand until set.