Wiśnie is the Polish for sour cherries which I have described in More Duck.
Having made sponge with sweet orange jam I thought I would try this with sour cherry jam – the one I used is from Lidl and is very good with a sharp sour taste. The taste goes really well with the dark chocolate.
I made an English style sponge for ease.
75g caster sugar
75g self raising flour
Pre-heat the oven to GM4 – 180°C
Grease and line the base of a round 18cm diameter baking tin.
In a bowl whisk the eggs and caster sugar until they are pale and creamy.
Gently fold in the flour.
Pour the mixture into the tin and bake for 20 – 25 minutes until golden.
You will need around 3 to 4 tablespoons of jam.
Warm the jam slightly to make it easier to spread.
Sandwich the cake halves together with the jam.
Here served on Royal Doulton – Counterpoint 1973 – 1987.