This recipe comes from Monday Morning Cooking Club The Feast Goes on and has been made gluten free and adapted to the thermomix
Recipe type: Baking
Serves: 12
What you'll need
250g raw sugar (or caster)
rind of 1 lemon
250g self raising flour (I used gluten free)
300g sour cream
2 egg yolks
half a big jar of morello cherries, drained
icing sugar to dust on the top
Instructions
Place the large strips of lemon rind and sugar in your thermomix bowl. Process on speed 9 for 10 seconds. Scrape down bowl
Add in flour, sour cream, egg yolks and process speed 4 for 20 seconds. I scraped down the bowl once in between.
**Pour into a lined square or rectangle baking tin and press in the cherries lightly all over the top. You might like to make a pattern so that it's easier to cut the cake without cutting into a cherry
Bake in a 170 (fan forced) or 180 (not fan forced) oven for about 35 minutes or until lightly golden on top and a knife comes out clean
Lift out the cake from the tin by the paper and leave to cool. I find it's easier to cut a cake with the gluten free flour once the cake is slightly cooled but then this goes against my eating a hot cake straight out of the oven policy:)
Dust with icing sugar and serve
If you don't have a thermomix then combine sugar, lemon rind, flour, sour cream and egg yolks and mix well and follow from **
Recipe by Retro Mummy at https://retromummy.com/2014/04/16/monday-morning-cooking-club-the-feast-goes-on/