A rustic French dessert dusted with powdered sugar and served lukewarm.
Approximately 3 cups fresh sweet cherries – stemmed and pitted (Eversley Cherries, Ferniehurst Cherries, Somercotes Cherries)
3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
2 tablespoons unsalted butter-melted and cooled
½ cup granulated sugar
½ cup flour
Pinch of salt (Tasman Sea Salt)
1 cup milk (Elgaar Farm)
1 teaspoon vanilla extract
1 teaspoon almond extract
Unsalted butter to grease the baking dish
1-2 tablespoon granulated sugar for sprinkling onto baking dish
Powdered sugar for dusting
Preheat the oven to 350 F (177 C), generously butter bottom and sides of 8 or 9 inch baking dish, sprinkle with granulated sugar and tap to spread the sugar evenly onto the bottom and sides.
Arrange the cherries in circles to cover the bottom of the dish and set aside.
Mix the eggs, sugar, salt and extracts until well blended. Mix in melted butter (make sure it’s cooled).
Add flour and mix until completely free of lumps, then add milk and mix until well combined and smooth. The batter should be really thin, just make sure it’s smooth and well blended or it might turns out egg-smelly.
Immediately pour the mixture over the cherries and bake about 35-50 minutes until puffed and golden brown (mine was done after 42 minutes, but baking time might vary depending on baking dish you use and the sort of cherries you use). Be careful not to overcook or it will taste rubbery! The top should be golden and set around the edges but still slightly wobbly at the centre.
Let it set for a few minutes, dust with powdered sugar and serve lukewarm, room temperature or cooled (as you prefer). It cuts easier when cooled to room temperature.