Cherry batter cake and white tea syrup

Method

1. Place the cherries in a bowl and add the kirsch and white tea. Leave to soak for 1 hour.

2. Preheat the oven to 200C/gas 6. Sieve the flour and salt together in a separate bowl. Stir in the sugar.

3. Make a well in the centre and add the eggs, egg yolks and 300ml of the milk. Beat until smooth.

4. Drain the cherries and reserve the kirsch. Stir the remaining milk into the kirsch and whisk the liquid into the batter mix.

5. Add the butter and whisk until smooth.

6. Scatter the drained cherries evenly over the base of a baking dish and pour over the batter. Cook for 25-30 minutes.

7. To make the syrup, place the water, white tea and sugar into a saucepan and bring to the boil. Simmer for 3-4 minutes, or until syrupy.

8. Remove the cake from the oven and dust with icing sugar. Serve warm, with the white tea syrup and lashings of whipped cream.

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Ingredients

For the cake

450g pitted black cherries
4 tbsp kirsch
1 tbsp white tea
75g plain flour
pinch Salt
75g caster sugar
2 Eggs
2 egg yolks
450ml Milk
30ml Butter, melted

For the white tea syrup

50g caster sugar
5g white tea
100ml water

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