For a 24 x 14 cm logo-mp baking pan

150 g of butter, 150 g of sugar, 3 eggs, 1 teaspoon of kirsch, 225 g of flour, 45 g potato starch, 180 g de chopped crystallised cherries, 1.5 g (=1 pinch) of alcali (obtainable from pharmacies).

Decoration: Whole crystallised cherries.

Preheat the oven to medium heat (160-170°). Butter and flour the baking pan.

Beat the butter until fluffy, add the sugar and then the eggs one at a time beating until you have a smooth and light paste.

Pour in the kirsch. Then fold in the flour, the potato starch, the alcali and the cherries. Mix them all in gently.

Pour the mixture into the pan and bake in the oven for 1 – 1.15 hours.

You can tell when the cake is cooked by putting a blade of knife into the middle of the cake. If it comes out dry, the cake is cooked. Leave to cool before removing from the pan.

Decorate the top with crystallised cherries and cool on a trivet.