Bublanina (fruit sponge cake)

Bublanina — a light Czech sponge cake studded with cherries; a quick, fuss-free bake ready in under an hour.

Ingredients

• plain flour250 g
• sugar150 g
• eggs3 pcs
• milk150 ml
• butter100 g
• cherries300 g
• baking powder1 tsp

Method

1. Prep Your Cherries. Stone the cherries if fresh, or drain and pat dry if using jarred or tinned. Dry fruit sinks less in the batter, so take a moment to blot away any extra juice with kitchen paper.
2. Heat Oven and Tin. Preheat your oven to 180°C (fan 160°C). Grease a 23–25 cm round or rectangular baking tin generously with a little butter and dust lightly with flour, tapping out the excess.
3. Melt the Butter. Gently melt the butter in a small saucepan or in the microwave, then set aside to cool slightly — you don't want it hot enough to scramble the eggs when they meet.
4. Whisk Eggs and Sugar. In a large bowl, whisk the eggs and sugar together vigorously for 2–3 minutes until the mixture is pale, slightly thickened, and falls in a ribbon from the whisk.
5. Combine Wet Ingredients. Pour in the cooled melted butter and the milk, whisking gently to combine into a smooth, uniform liquid.
6. Fold in Flour. Sift in the plain flour and baking powder, then fold together with a spatula until just combined — a few folds past 'no dry streaks' is fine, but don't overwork it or the sponge will tighten.
7. Bake the Cake. Pour the batter into the prepared tin and scatter the cherries evenly across the top; they will sink gently as it bakes. Bake for 30–35 minutes until the top is golden, the cake has pulled away slightly from the sides, and a skewer inserted in the centre comes out clean.
8. Cool and Serve. Leave the bublanina to cool in the tin for 10 minutes before turning out. Dust with a little icing sugar if you like and slice into portions — it's lovely slightly warm or at room temperature.