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!

Mexican Bean Soup

Ingredients - Feeds 4 2 tbsp olive oil 4 spring onions, sliced 2 sticks of celery, diced 1 red pepper, chopped 2 cloves of garlic, sliced 2 ...