Recipes

Instructions

1. Pre-heat the oven to 160C. Separate the eggs and beat the egg yolks with the Lactofree dairy drink. Chill the egg whites.
2. Whip the Lactofree soft white cheese with a whisk to lighten it before beating lightly with an electric beater for about 15 – 20 minute while slowly adding the sugar.
3. Continue beating while blending in the egg yolks and Lactofree dairy drink. Continue and add the flour, lemon zest and baking powder. Finally, gently fold the halved cherries though the mixture.
4. Whisk the chilled egg whites into stiff peaks and carefully fold them into the cake mixture. Line and grease a cake or loaf tin. Pour the mixture and level it out smoothly with the back of a spoon.
5. Bake in the oven for 45 minutes to an hour or until a long, thin metal skewer pushed deep into the centre of the cake comes out perfectly clean. Do not worry if the middle of the cake sinks a little, this is quite normal, as this is a very soft cake that is much more like a firm pudding.
6. Remove from the oven, cool for about 10 minutes, and then slide the cake out on to a wire rack to cool completely. Sift the icing sugar all over the cake and serve warm.