Ingredients

• 4oz (100g) margarine
• 5oz (125g) caster sugar
• 2 eggs
• 4oz (100g) self-raising flour
• 1tbsp cocoa
• 2tbsp milk
• 15oz (425g) canned stoned black cherries, drained thoroughly
• ¼pt (125ml) double cream, lightly whipped
• ¼pt (125ml) black cherry yogurt
•   icing sugar, sifted

Method

1. Cook on Full Power (100%) throughout. Put all the cake ingredients in a large bowl and beat well for 2 to 3 min, until smooth and glossy.
2. Lightly grease a 6½in (16cm) soufflé dish or similar microproof container. Fill with cake mixture, leave uncovered, and cook for 5 min. Remove cake from oven — the top will still look wet. Leave to stand in container for 5 min, then turn out onto a wire rack to cool.
3. When cold, split in half. Drain cherries thoroughly.
4. Whip cream lightly until it just holds its shape. Fold in yogurt and cherries. Spread mixture onto sponge base.
5. Cover with other half of cake and dust thickly with sifted icing sugar.

Notes