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Cherries are in peak season now. Huge shiny ripe ones at our local farmers market sell out in the first hours. This simple classic French dessert of fruit traditionally uses black cherries, baked in a light custard and served warm or cold. Perfect for summer.
Ingredients:
300g pitted cherries, halved
240ml milk
100g sugar
90g plain flour
4 eggs
1 tsp almond extract
¼ tsp salt
Icing sugar to dust
Method:
Preheat oven to 160⁰C fan. Grease a 9” round baking dish.
Cut the cherries in half and remove the stones. Scatter the cherries in the prepared baking dish. In a blender or with a whisk, mix the eggs and sugar, then add the milk, flour, almond extract and salt. Blend again until fully combined. Pour the batter over the cherries and bake for appx 35 mins.
Once ready remove from the oven.
Allow to cool before serving.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
