White Lily White Chocolate Cherry Torte

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer. This should take about 2-3 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.

6. Gently fold in the white chocolate chips and cherries until evenly distributed throughout the batter.

7. Pour the batter into the prepared cake pan, spreading it evenly.

8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Remove the torte from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, you can dust the top with powdered sugar or drizzle with a white chocolate ganache for an extra touch of sweetness.

11. Slice the torte into wedges and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.