Thursday, 19 July 2007

Cherry and Almond Bake

Cherry and Almond Bake

25g butter
500g cherries, pitted (if you prefer, raspberries work perfectly too)
75g flour
50g ground almonds
50g caster sugar
1 vanilla pod (optional), split and seeded
3 eggs
300ml milk

1 – Pre-heat the oven to 180 degrees C, GM4
2 – Butter a shallow baking dish and place the cherries onto the bottom.
3 – Put the flour, ground almonds and sugar into a large bowl and make a well in the centre.
4 – Put the eggs into a bowl and whisk. Then whisk in the milk and finally the vanilla seeds. Slowly pour the egg and milk mixture into the bowl and whisk thoroughly until you have a smooth batter.
5 – Pour the batter over the cherries. Place onto the middle shelf of the oven and bake for 40-45 minutes or until the batter is risen and golden brown.
6 РCool slightly then serve with cream or cr̬me fraiche.


Hannah said...

Yum yum! This looks delicious

Celia Hart said...

That's just my sort of recipe - I can use whatever fruit is in season and eggs from our hens - very fresh produce and low food miles!
Clafoutis - that would make my gran smile - she made Rhubarb/Gooseberry/Plum/Apple Batter Pudding served with dark brown sugar and a knob of butter! It didn't have a fancy French name but it tasted divine!


kitchenmage said...

I have bushes heavy with gorgeous huge blueberries at the moment, apparently I must try this.

Glad you found A Year in Bread - my next recipe is up in a few days and it's cooling on the counter: fresh bread and warm rosemary. Yum!

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