Tcherechnianka (cherry cake)

Instructions

1. Pit the cherries and drain them on paper towel.
2. Butter and flour a 22 cm round tin and preheat the oven to 180 °C.
3. Whisk the eggs with the sugar until the mixture turns pale.
4. Add the melted butter, vanilla, milk and the optional kirsch, mixing as you go.
5. Fold in the sifted flour, baking powder and pinch of salt, without overworking the batter.
6. Pour the batter into the tin, then arrange the cherries on top, pressing them in lightly.
7. Bake for 35 to 40 minutes, until a skewer comes out dry.
8. Let it cool slightly, dust with icing sugar and enjoy.