Cherry Cake Tart
1.
For each material, the cherries are pitted in advance, because the stalks must be kept, and the pitting needs to be cut in the middle
2.
Egg with sugar
3.
Mix the eggs and sugar until they are whitish and the lines are not easy to disperse
4.
Sift the low flour into the egg lake
5.
Pour camellia oil
6.
Gently chop and mix until completely uniform
7.
Take the egg tart wrapper and make a small hole
8.
Put in the cherry flesh, the branches of the fruit are facing upwards
9.
Pour the cake batter
10.
Put it in a 180 degree oven and bake for about 20 minutes
11.
Bake out and let cool for consumption