- 3 eggs, separated
- 150g caster sugar
- 1tsp vanilla extract
- 150g plain flour
- 1tsp baking powder
- 50g unsalted butter, melted
- 135g pack Hartley's Black Cherry Flavour Cherry
- 150g frozen cherries, thawed
- 3tbsp icing sugar
- 150g desiccated coconut
- 16 fresh cherries, to serve
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm square traybake tin with baking paper.
In a bowl, beat the egg whites until stiff peaks form. Set aside.
Put the yolks in another bowl with the caster sugar and vanilla extract. Beat until pale and doubled in size, then add to the egg whites. Sift in the our and baking powder, then fold together with the melted butter, being careful not to knock out too much air. Spread into the tin and bake for 25 mins. Remove from the oven and allow to cool slightly in the tin.
For the icing, put the jelly in a bowl, pour over 200ml boiling water and stir until dissolved. Add the thawed cherries and icing sugar. Blend until smooth and allow to cool slightly. Spread out the desiccated coconut on a plate.
While the sponge is still warm, remove from the tin and cut into 16 squares. Dip each piece into the icing, then in the coconut. Allow the icing to set before serving with fresh cherries.