- 4 eggs, yolks and whites separated
- 85 ml (1/3 cup) brown or white sugar
- 250 ml (1 cup) milk
- 85 ml (1/3 cup) Pineau des Charentes or other aperitif
- 500 ml (2 cups) flour
- 7 ml (1 1/2 tsp.) baking powder
- 5 ml (1 tsp.) baking soda
- 250 g (8 oz) old Cheddar from here, grated or diced
- 2 ml (1/2 tsp.) ground cinnamon
- 1 can of 398-ml (14 oz) of Bing cherries, pitted and drained
- 15 ml (1 tbsp.) sugar
- Preheat the oven to 175°C (350°F). Grease and flour a 23 cm (9 1/8 inch) springform pan.
- Whip the yolks with the brown or white sugar. Add the milk and wine while stirring. Set aside.
- In a large bowl, combine the cheese, flour, baking powder and baking soda. Make a well in the centre and add the egg yolk mixture. Stir until smooth.
- Whisk the egg whites into stiff peaks and fold into the batter.
- Pour 2/3 of the batter into the cake pan. Garnish with pitted cherries and cover with the remaining batter. Combine the cinnamon and remaining sugar, and sprinkle on top of the cake.
- Bake in the centre of the oven at 175°C (350°F) for 50 to 60 minutes or until the top is golden and a toothpick inserted in the centre comes out clean. Let cool before removing from pan. Serve as is or with ice cream or sorbet.
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