- 150 grams butter, softened
- ⅔ cup (150g) caster sugar
- 2 eggs
- ½ cup (75g) plain flour
- 1½ cups (180g) ground hazelnuts
- 16 fresh cherries (150g), stalks attached
- icing sugar, for dusting
- ¾ cup (180ml) thick (double) cream
- ⅓ cup (80ml) maple syrup
- 1Preheat oven to 200°C. Grease a 19cm square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
- 2Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add eggs, beat until just combined, then add sifted flour and hazelnuts; beat on low speed until just combined.
- 3Spread mixture evenly into pan; bake for 10 minutes.
- 4Top cake with cherries, gently pushing them a quarter of the way into the cake mix. Bake cake for a further 10 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 3 minutes before turning, top-side up, onto a board. Dust with sifted icing sugar. Serve cake warm with cream and maple syrup.
Make sure to warn eaters that the cherries contain pips. If you like, you could add 1 teaspoon of either finely grated lemon or orange rind when beating the butter and sugar in step 2. Ground almonds can also be used in place of ground hazelnuts, if you prefer.
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