• 1/2 teaspoon almond essence
  • 1 tablespoon Amaretto
  • 400 grams sour cherries, pitted
  • 4 eggs
  • 300 milliliters milk
  • 100 grams plain flour, sifted
  • of salt
  • 100 grams Demerrara sugar
  • 100 milliliters whipping cream

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved.

Step 2

  • Add the flour slowly and continue to beat the mixture..

Step 3

  • Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter.

Step 4

  • Add Amaretto and almond extract.Stirr in sour cherries.

Step 5

  • Pour the mixture into the lightly buttered ovenproof dish.

Step 6

  • Bake the cake in preheated oven at 180C for 50 minutes or until done. The centre of the cake should be completely baked (the trick with a toothpick).Allow to cool down a little, serve warm or at room temperature, never too hot or too cold
  • Length: 50 minutes