A simple sponge full of delicious cherries that makes an ideal teatime treat for the family.
- 6 oz / 175 g natural cherries
- 4 oz / 125 g self-raising flour, sifted
- 3 oz / 75 g plain flour, sifted
- 3 tbsp / 45 ml cornflour
- rind of 2 oranges
- 6 oz / 175 g caster sugar
- 6 oz / 759 g margarine
- 3 eggs, lightly beaten
- caster sugar, to sprinkle
- 6 glace cherries, halved
- angelica, to decorate
- Preheat oven to gas mark 4 / 350 °F / 180 °C.
- Grease and line tin.
- Wash cherries and pat dry on kitchen paper cut in half.
- Place flours in a bowl and stir in cherries and orange rind.
- In a separate bowl, beat together sugar and fat until light and fluffy.
- Beat in eggs gradually, adding a little of the flour after each addition to avoid curdling.
- When all the egg has been incorporated, carefully fold in the rest of the flour containing the cherries and rind.
- Spoon mixture into prepared tin ensuring the cherries are evenly distributed.
- Using a spatula, smooth out top, and form a slight dip in the middle.
- Cook in centre of oven for 1 hour.
- Cover with roil after 20 minutes to prevent burning.
- Cook until a skewer inserted in centre comes out clean.
- Remove from oven and let stand for 5 minutes.
- Turn out onto a wire rack and cool.
- Sprinkle with caster sugar, and decorate with the cherries and angelica.
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