- Line and grease a 20cm square baking tin. Preheat oven to 170ºC. Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in essence (C) gradually and continue to cream. Fold in sifted dry ingredients alternately with liquid portion (E).
- Pour the mixture into prepared tin and bake in preheated oven for 60 to 70 minutes or until it is cooked through when tested with a skewer.
- Cut the cake into small squares. Whip up both the creams until stiff, pipe rosettes on the cake squares and top up with a maraschino cherry before serving.
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