Cherry And Lemon Torte

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 20 ounces cherries, stoned
• 1/2 lemon, juice of
• 250 g plain flour
• 2 1/2 teaspoons baking powder
• 225 g golden caster sugar, plus
• 2 tablespoons golden caster sugar, for sprinkling
• 3 eggs
• 1 lemon, zest of, finely grated
• 115 g butter, melted and colled until tepid,plus extra for greasing tin

Recipe

• 1 preheat oven to 350*f.
• 2 (160*c).
• 3 mix the cherries and lemon juice in a bowl.
• 4 line the base of a 23cm round cake tin with non stick baking parchment paper, and butter the sides.
• 5 sift flour and baking powder with a pinch salt.
• 6 whisk sugar with the eggs until mixture is pale and thick (4-5 minutes).
• 7 fold in the flour and lemon zest in two batches with a metal spoon, alternating with the butter.
• 8 spoon the batter into the tin, and smooth over.
• 9 scatter the cherries and their juice higgledy piggledy over the batter.
• 10 sprinkle the extra sugar over the top.
• 11 bake for 1 hour, just until firm to the touch.
• 12 if need be, cover with foil halfway through to prevent over browning.
• 13 cool for 10 minutes, then turn out and serve warm or cold.
• 14 don't be dismayed if the torta has sunk in the center- this is the best bit, moist and juicy.
• 15 you may subsitute the golden castor sugar with plain sugar.