Pre-heat the oven to 180°C/ 160°C Fan/ Gas Mark 5.

Whisk together the eggs and caster sugar for 5 minutes, until you have a light fluffy mixture.

Slowly add the yoghurt, vanilla and rapeseed oil while still whisking.

Gently fold in the flour, baking powder and cardamom to the mixture.

Pour the mixture into the casserole (do not grease or line the casserole) and place the cherries on the top of the cake mixture.

Place into the oven to bake for 1 hour. If the cake is becoming quite dark but is not quite ready, place the lid onto the casserole and continue to cook for 15 minutes, a skewer should come out clean once it is cooked.

Cook's Notes

The Toughened Non-Stick Deep Casserole will give a wonderfully even bake.

Remove the cakes while still warm and cool on a wire rack.

If you would like to make a gluten-free version of this, replace the 285g of plain flour with 285g gluten-free flour.