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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
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
