Fresh Cherry Cake (Bolo de Cerejas) Recipe

1. Preheat the oven to 180°C (350°F).
2. Wash and cut the cherries in half, removing the pits.
3. In a bowl, use a hand or stand mixer to beat the softened butter with the sugar until the mixture becomes light and fluffy.
4. Mix in the eggs and vanilla extract until well combined.
5. Sift together the flour, potato starch, and baking powder and add to the mixture along with the lemon zest.
6. Mix until the batter is smooth and homogeneous.
7. Pour the batter into a greased and floured (or parchment-lined) 22 cm (9-inch) springform pan. Smooth the surface with a spatula.
8. Evenly distribute the halved cherries over the top of the batter.
9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool slightly, then remove from the pan and allow it to cool completely.
11. Dust with icing sugar before serving.

Adapted from a Recipe by: Cucchiaio