Ingredients
All purpose flour (Maida) – 1 1/2 cups
Baking powder – 1/2 tsp
Eggs – 2 nos
Sugar – 3/4 cup
Unsalted butter (in room temperature) – 100 gms
Salt – A pinch
Vanilla essence – 1/4 tsp
Cherry – 100 gms
Preparation Method
Reserve 10 whole cherries and crush the remaining cherries and keep aside.
Swift together maida, baking powder and salt and keep aside.
Beat the eggs using a hand held electric mixer in a large bowl.
Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
Add maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins.
Add vanilla essence and blend for 1 more min.
Add the crushed cherries to the cake batter and gently fold in.
Preheat oven to 350 degree F (180 degree Celsius).
Grease the baking tray with butter.
Pour half of the batter to the tray.
Evenly place whole cherries on the top of the batter.
Pour the remaining batter on the top of the cherries.
Bake in oven for 35-40 mins at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
Take the cake out from oven and let that to cool.
Cut and serve the Cherry Cake.
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