1 cup sugar
2/3 cup warm milk
½ cup sunflower oil or melted butter
2 cups flour
1 teaspoon baking powder
1 dose of vanilla
30-35 pitted cherries
Whisk the eggs and sugar in a deep bowl until they turn white. Add the oil (or butter), milk, vanilla and flour sifted with baking powder. Get a sticky and relatively dense pastry.
Pour the mixture into a rectangular and buttered baking dish. Arrange the cherries on top, dipping them first (halfway through) in a little flour. This is just to prevent them falling to the bottom of the cake during baking.
Bake the cherry at 180°C for about 30-40 minutes. Check with a wooden stick, if it is well cooked inside. Cool completely before cutting. Serve dusted with icing sugar.