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1
Line the cake pan with kitchen parchment paper, or grease it with margarine (not included in the listed ingredients).
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2
Bring all the ingredients to room temperature.
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3
Preheat the oven to 180C.
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4
Cut the cherries in half all the way around the pits.
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5
Twist the halves to separate them while removing the pits.
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6
Soak the cherry halves in kirsch.
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7
Whip the butter.
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8
Mix the sugar into the butter in 2~3 batches, mixing well between additions.
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9
Add the beaten egg a little at a time while whipping.
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10
Lastly mix in the kirsch that the cherries were soaking in.
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11
Sift the dry ingredients into the batter.
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12
Use a rubber spatula to fold them in.
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13
Pour the batter into the pan and smooth the surface.
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14
Place the cherries on top and bake at 180C for 35 minutes.
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15
As ovens vary, please adjust the temperature and time accordingly.
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16
Test if it is done with a toothpick or skewer.
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17
Once cooled, cut and sprinkle with powdered sugar.
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18
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19
If you have leftover cherries, remove the pits while they're still fresh and freeze.
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20
Here I baked half the amount of the recipe in a 20cm square pan.
