What Baba Cooked

This is one of those recipes that gets passed around the family and everyone ends up making it and nobody can remember where it originally came from. My sister and I got it from our Mum, so it seems fair that she gets the title credit. Everyone inevitably adds their twist, and I’ve been given versions where the eggs aren’t separated or where the whites aren’t whisked, which is fine and just meas the cake won’t be quite as light. To be honest, it’s a great cake regardless of how you treat you egg whites!

What you need:

• 250g softened unsalted butter
• 300g caster sugar
• 6 eggs, separated
• 370g self raising flour
• 1 tsp vanilla extract
• rind of one lemon
• 680g jar of drained sour or morello cherries

What to do:

• Preheat oven to 180C. Beat butter and sugar until creamy. While this is happening whisk your egg whites in another bowl.
• Slowly add one egg yolk at a time until smooth. Once incorporated, fold the whisked egg whites in, one third at a time. Do this gently so you don’t beat all the air out.
• Add flour, vanilla, and lemon rind and mix until combined.
• Pour into a greased and lined baking dish approximately 22cm by 34cm.
• Sprinkle cherries on top, gently pressing into the cake batter about a third of the way in.
• Cook for 40 to 50 minutes. Allow to cool and dust with icing sugar.