400 g pitted or whole cherries, fresh or frozen
3 Tbsps eau-de-vie or krisch
3 eggs
pinch of salt
110 g (1/2 cup) sugar
100 g (3/4 cup) flour
300 ml (1 1/4 cups) milk
1 tsp grated lemon zest
2 tsps vanilla
- Combine the cherries and kirsch in a bowl and set aside.
- Preheat the oven to 375 °F. Grease a glass pie dish in advance.
- Beat the eggs with the pinch of salt until starting to foam. Whisk in the sugar and flour.
- Gradually add the milk, whisking until you obtain a smooth consistency.
- Mix in the zest and vanilla.
- Drain the cherries and add the liquor to the batter.
- Arrange the cherries in a single layer on the bottom of the greased pie dish.
- Pour the batter over the cherries - they should all be under the batter and they may move as you pour, so it's no big deal to nudge things back into place afterwards.
- Bake for 45-55 minutes or until the batter is nice and golden.
- Allow to cool before serving, either at room temperature or cold.
- Optionally, you could powder the surface with icing sugar.
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