1. Place reserved syrup and caster sugar in microwave jug. Microwave on high for 2 minutes. Stir until sugar is dissolved. 2. Add cinnamon and cook for another 15 minutes on high. Remove cinnamon and cool. 3. Grease and line a 20cm microwave cake tin. 4. Place butter in microwave safe bowl. Cook on medium-low for 1 minute. 5. Add brown sugar to butter and beat with electric mixer until light and fluffy. 6. Add eggs 1 at a time. Stir in yoghurt and vanilla essence. Fold in flour. 7. Pour cherries into mixture and fold through. 8. Pour into prepared cake tin nd cook on medium for 15 minutes. 9. Let stand 5 minutes then invert onto a plate and eat with vanilla ice-cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
