Preheat the oven to 170 C.

Grease and line a 28 x 18 cm rectangular baking tin.

Put the flour, caster sugar, sour cream, egg yolks and lemon zest in a bowl and mix together with a fork. You can also do this in the food processor.

Spoon the mixture into the prepared tin. The mixture is quite thick and hard to spread.

Place the cherries over the cake, pushing them in a little.

Bake for 35 minutes, or until cooked and golden.

Allow the slice to cool in the tin. When cool, cut into squares and dust with the icing sugar.

Makes 20–24 pieces