This is a lovely soft buttery pastry jewelled with sweet summer cherries and flavoured with kirsch or cherry liqueur. It's usually served just dusted with icing sugar but this time I added some home-made lemon curd to give it a tangy creaminess. You could serve it with lemon curd mixed with lightly whipped cream too or vanilla cream. Whatever you do it will be a delicious afternoon treat.
125g vanilla infused caster sugar (or plain caster sugar and few drops of vanilla essence)
pinch of salt
1 tsp kirsch (optional)
1 tsp baking powder
200g refined white spelt flour (or plain flour)
grated zest of a lemon or a lime
400g cherries, stones removed
Preheat the oven to 180C. Mix the butter and sugar until smooth, light in colour and fluffy. Add the salt, lemon zest, kirsch, eggs and mix well until very smooth. Mix the baking powder with the flour and add it gradually to the mix also adding a little bit of the milk each time until all completely incorporated. Grease and line a 20x30cm brownie tray, pour in the cake mix and spread the cherries on top. Bake in the oven for 40 minutes or until cooked through. Cool and slice, dust with icing sugar. I cut each slice horizontally and spread a little lemon curd in the middle before sandwiching them together again. But it would be lovely to serve it with some lemon curd flavoured whipped cream too.