Fresh summer cherries are a wonderful addition to any dessert, and are a great way to get some natural sweetness into your day without having to pile on the sugar. Likewise, using evaporated milk instead of cream keeps the fat down, helping to make this a more diabetes friendly recipe.
This little French dessert is bright and sweet, packed with plump, juicy cherries encased in a creamy batter.
Prep time
5m
Cook time
45m
Serves
8
Ingredients
7
Ingredients
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 cup evaporated milk
- 2 eggs
- 300g cherries, pitted
- Butter or olive oil spray for greasing dish
- Cream for serving, optional
Method
Step 1:
Pre-heat the oven to 180°C.
Step 2:
Place the flour, baking powder, evaporated milk and eggs into a food processor, and process until smooth. Set aside.
Step 3:
Grease a 25cm round pie dish with softened butter or oil spray. Do not use a spring form tin as the batter will leak out of the bottom.
Step 4:
Lay the pitted cherries around the base of the dish, then place in the oven for 5 minutes so the fruit can soften a little. If you’re pitting the cherries yourself, you can use a firm straw to push the pit through the fruit.
Step 5:
Remove from the oven and pour the batter over the cherries (they should be just covered).
Step 6:
Return to the oven to bake for 30 to 35 minutes, or until puffy and golden.
Step 7:
Serve warm with a touch of cream if desired.
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