This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight of the cherries. I use bottled morello cherries because they have such a lovely sweet sourness and they can be sourced year round. They usually come with the seeds removed, but check them carefully before you add them to the base of the tin—an unexpected cherry seed comes as an unwelcome addition to any cake.
Drain the cherries, reserving the liquid, and then arrange the cherries over the base of the tin.
Using an electric mixer, beat the eggs,
Pour the batter over the cherries in the tin. Using a spatula, smooth the top of the batter, drawing the mixture up at the sides
Meanwhile, put the reserved liquid from the cherries, the remaining
Turn the cake upside down onto a serving plate and spoon the syrup over the cake. Top with the whipped cream and dust with extra cinnamon.
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