Ingredients:
Mix the dry ingredients of the recipe (flour, sugar, baking powder) in a bowl, then add the liquids (vanilla extract, egg, milk, oil) in order. Preheat the oven to 160°C, stirring with the air. Grease the cake tin, sprinkle with a little sugar and place in the oven for 5 minutes to caramelise the sugar a little. Core two large handfuls of cherries, scatter them in the bottom of the tin, pour the batter over them and place in the oven for 35 minutes. The apricot kernel oil gives this early summer treat a slightly marzipan flavour. (The source of the recipe with peach kernel oil is István Váncsa’s recipe collection Lakoma.)
