Cherry Plumcake

To prepare the cherry plumcake, start by removing the stems from the cherries, wash them, dry them, and pit them 1 (if you don’t have a pitter, you can make an incision with a knife and extract the pit). Meanwhile, preheat the oven to 320°F and place the sugar along with the butter in a bowl 2, then take a vanilla bean, cut it open, extract the seeds 3

and add them to the mixture 4. Begin mixing with the beaters 5, then add the eggs 6,

continue to mix until you obtain a homogeneous mixture and also add a pinch of salt. When all the ingredients are incorporated, place the flour, starch, and baking powder in a bowl 7, and then sift everything into the egg and butter mixture 8, mixing well 9.

Then place the cherries in a baking dish 10 and sprinkle them with flour 11; when they are all floured, shake them in a sieve to remove the excess flour 12.

Grease a 1.5-liter plumcake mold and line it with baking paper: place half of the mixture on the bottom of the mold 13, then sprinkle half of the pitted cherries over it 14. Cover them with the remaining batter 15,

then pour in the remaining cherries 16. Bake in a preheated oven at 320°F for about 70-80 minutes. Do the toothpick test to see how the baking is progressing, and once ready, let it cool, then remove it from the mold 17 and your cherry plumcake is ready to be enjoyed 18!