Cherry Cake

CHERRY TOPPING
INGREDIENTS :

2 packets MULTI CHERRIES
3 Pieces of orange peel
1/2 Vanilla bean slit
Juice of one orange
1 1/2 cups water
1 cup sugar

METHOD :

Place all ingredients in to a saucepan bring to the boil, allow to simmer for 3 minutes. Remove cherries with slotted spoon and continue to simmer liquid until reduced by half. Set aside.

CAKE BATTER
INGREDIENTS :

60g butter
1 cup caster sugar
2 eggs
1 teaspoon vanilla extract
100ml sour cream
300g Self Raising Flour

METHOD :

Place butter and caster sugar in a food processor bowl and process until grainy. Add the eggs and vanilla extract, process until just mixed. Add the sour cream and process briefly then add the flour and pulse 2 to 3 times to form a batter.

Grease a bundt or 20cm ring cake tin and place drained cherries in base. Spread cake batter over cherries. Bake in pre-heated fan forced oven 160°C for 40 to 50 minutes or until a skewer inserted comes out clean. Allow to cool in a tin for 5 minutes. Turn onto serving plate and pour over syrup.

Serve warm with cream or natural yogurt.