Ingredients
- unsalted butter 100g, plus a little extra for the tin
- cherries 200g
- plain flour 250g
- cornflour 50g
- baking powder 2 tsp
- full-fat coconut yogurt or Greek yogurt 150g
- sunflower oil 50ml
- golden caster sugar 250g
- vanilla extract 2 tsp
- eggs 3 medium, plus 1 yolk
DECORATION
- cherry jam a jar
- desiccated or shredded coconut 100g
Method
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Step 1
Heat the oven to 170C/150C fan/gas 3½. Butter a 20cm square, deep cake tin and line the base with baking parchment. Set aside 9 cherries, then stone and finely dice the rest and leave in a sieve while you make the batter. Sift together the flours, baking powder and a good pinch of salt, then set 2 tbsp of it aside.
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Step 2
Beat the butter, yogurt, oil, sugar and vanilla in a big mixing bowl until smooth. Add the eggs and yolk, one at a time, beating between each addition. Beat in the flour mixture, then toss the diced cherries with the reserved 2 tbsp flour mix to coat and fold these in. Scrape into the tin and bake for 50-55 minutes until a skewer poked in the centre comes out clean. Cover the tin with foil and cool the cake completely (this helps to keep the sponge from drying out).
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Step 3
Turn the cake out onto a tray and freeze for 30 minutes to firm it up. Trim the edges to make them even and straight, then divide into 9 squares.
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Step 4
Heat the jam in a pan or microwave until hot, then sieve into a bowl. Spread the coconut on a plate and dunk each cake first into the jam to coat all sides (except the bottom), then the coconut (stick a fork into the base to help). Top each with a cherry and leave for an hour to set and defrost fully.
Nutritional Information
- Kcals 582
- Fat 26.1g
- Carbs 80.9g
- Fibre 3.5g
- Protein 6.8g
- Salt 0.6g
