Semolina and Cherry Cake

1. Pit the cherries. You can mix them with sour cherries to make it more sour! Set them aside and prepare the dry mix.
2. For it, mix in a bowl the flour, semolina, sugar, baking powder and nutmeg. Stir well so everything is evenly distributed.
3. Divide the dry mix into 3 parts. With the first, cover the bottom of the pan. Spread half the cherries over it. Cover the cherries with the second part of the flour mix and spread the remaining cherries. Finish by evenly scattering the last part of the dry mix. Gently press the dessert with your hand so the cherries settle and release a little juice.
4. Pour the melted butter over the cake — it can be a mix of dairy butter and oil, only dairy butter, or coconut with another vegan butter.
5. Bake for 20-25 minutes in an oven preheated to 180°C. When baked, remove and cool completely before serving. While warm it is crumbly, but after cooling it firms up and cuts into pieces easily!

P.S. If your cherries are not very juicy, the dessert may not turn out exactly right — the idea is that they must release enough juice for all this dry mix to stick together. To achieve this with firm cherries, or just in case, use either a larger amount of fruit or mix them with sour cherries. Sour cherries release a lot of juice and also freshen the taste with their acidity. Overall, the amount of fruit you use is quite individual, since all cherries will differ. Judge on the spot — if they are dry, use more, add sour cherries or add some liquid (not too much, of course). If they are very juicy, add less of them.