150 g butter or margarine or a lactose-free substitute, at room temperature
150 g Dansukker Light Muscovado Sugar
2 eggs
90 g plain flour
60 g potato starch
1 tsp Dansukker Vanilla Sugar
7 g baking powder

Filling
200 ml crème fraîche
3 eggs
100 g Dansukker Granulated Sugar
250 g cherries, pitted

For the tin
Butter or margarine
50 g hazelnuts, finely chopped (optional)
50 g Dansukker Cane Sugar Granulated

Decoration
Dansukker Icing Sugar

Beat the muscovado sugar and butter/margarine until light and fluffy. Add the eggs. Mix together the dry ingredients and fold into the mixture. Grease a springform tin about 24 cm in diameter. Mix the nuts with the granulated sugar and sprinkle inside the tin. Spread the batter into the tin and bake in the centre of the oven for 12 minutes at 200 °C. Whisk together the crème fraîche, eggs and sugar. Add the cherries. Pour onto the par-baked cake base. Reduce the oven temperature to 175 °C and bake for a further 40 minutes. Leave to cool in the tin. Dust with icing sugar to serve. If desired, serve the cake with a little whipped cream.