black magic cherry cake

This cake is a magic cake. I love the way you transform one half of the mixture from the same basic ingredients. The cake is crumbly and delicious, best eaten warm with cream.

ingredients
2 cups SR Flour
2 cups brown sugar (loose)
125g unsalted butter (cold)
1 1/2 tsp ground cinnamon

1 tspn baking powder
1 egg
300ml fresh cream
finely grated rind 1/2 lemon
1 tbls lemon juice
410g can pitted black cherries, drained well
icing sugar, to serve

method
Preheat the oven to 180ºc. 

Place sugar and flour in a large bowl. Grate the butter coarsely on top and stir through. Stir in cinnamon and mix well. Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.

Add baking powder to the remaining mixture and mix in well. In a separate bowl beat the egg, cream, lemon rind and lemon juice together. Add to the remaining mixture and combine well. Gently pour the cream mixture over the cherries.

Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top.

Look at those juicy cherries!