20 cm recipient buttered and floured. Refrigerate until needed
Put your cherries without taking out the stone. This is the traditional method. The kernels are supposed to diffuse a special flavor
Dry ingredients: 100flour, sugar (any color) 120 g. Here I photographed almond meal 50g (optional) and a pinch of salt
Liquid ingredients: milk full fat 150 ml., heavy cream 100 ml, 2 large eggs 130 g and ➡️
Melted butter 50g.
Flavouring: vanilla extract 1/2 Tsp, and 2-3 drops of bitter almond extract.
A personal choice vanilla extract 1/2 Tsp, and cinnamon 1/2 tsp
Put all the ingredients without any special sequence. Mix with a hand blender. Or by a wire or Woden spoon. You can use immediately or leave in the fridge until needed.
Pour the mixture over the cherries and bake in a preheated oven 200C for 40 mins.. Until golden and set.
Out of the oven
Usually it is served with a spoon and. in its cooking plate
- 600.0g Cherries (not pitted)
- For the batter
- 100.0g Flour
- 100.0g Sugar
- 50.0g Butter melted
- 150.0ml Milk
- 100.0ml Cream
- 1.0Tbsp Lemon zest
- 0.0tsp Cinnamon or more(optional)
- 0.0tsp Vanilla extract
- 2.0 Eggs (large)