And this is how it’s done:

1. First, preheat the oven to 180 degrees top/bottom heat (160 degrees convection). Wash and stone the sweet cherries.
2. Crack the eggs in a bowl and beat until fluffy with a mixer for five minutes. Now gradually sprinkle in the powdered sugar. Keep beating, about four minutes. Add softened butter and mix well.
3. Sift the flour and baking powder into another bowl and mix well. Add this mixture to the custard and carefully fold in.
4. Grease a square baking sheet or line it with parchment paper. Pour in about 2/3 of the batter and spread the cherries on the tray. Press a little into the batter, then spread the rest of the batter over the cherries.
5. Place the cake in the middle of the oven and bake for about 40 minutes. Once the chopstick test is successful, the cake can be taken out of the oven. Leave to cool briefly in the mold, then turn out. Dust with icing sugar while warm and then leave to cool completely. Finished!

For convenience, many cherry pies are made with jarred or canned fruit. This time we’re going for fresh cherries, even if pitting them takes some time, of course. But the result is always worth it! So go ahead: bake ours Sweet cherry cake and convince yourself.

Would you like more delicious pastries with cherries? Try ours Clafoutis with cherries or this one Cherry cheesecake with chocolate sprinkles. A pavlova with cherries is also delicious. We’ll show you how to do it:

And if you need more inspiration, take a look at the gallery: