I spent one week in June just resting. Whoever devised the so-called 'green school' deserves an award. Five whole days of peace – my daughter was out – three days of absolute calm, because some brave nursery teachers took a group of five-year-olds out for green nursery school. The only thing was, this week was strangely short. At the beginning there was Monday and moments later it was Friday. It was a suspicious time warp and I couldn't do anything. My daughter stood on the doorstep and said "Mum, there is a homelike aroma."

Today I would like to share with you a recipe for this homelike aroma. Its secret is the easiest homemade fruitcake that I know. You can use any type of fruit. Most often I make it with plums, but it is also excellent with cherries.

 Today I chose wild cherries. This cake is fluffy, moist, not too sweet and smells delicious.

Ingredients:
250g of flour
250g of butter
250g of sugar
2 teaspoons of vanilla sugar
4 eggs
1 teaspoon of baking powder
0.5kg of wild cherries
caster sugar

Heat the oven up to 185C.

Smooth a 24-cm cake tin with butter and sprinkle it with breadcrumbs. Wash the wild cherries and pit them.
Separate the egg yolks from the egg whites. Whisk the whites.
Whisk the butter and sugar and vanilla sugar to make a smooth paste. Mix constantly while adding the yolks one at a time. Add the flour and baking powder and mix it in. Add the whisked eggs whites and mix gently. Pour the dough into the cake tin, arrange the wild cherries on top and bake for 60 minutes. Sprinkle the baked cake with caster sugar.

Enjoy your meal!