This recipe has been shared with us by Sue Kling.
"This is a light, easy-to-make dessert that happily works with a variety of fruit. It can be served warm or cold. Although it is traditionally not served with anything, we like it with some whipped cream or ice cream." - Sue
Recipe Tester Feedback: "We really enjoyed this. The mixture of fruit and custard cake made for a lovely family dessert, and it was perfect for a winter's night. Just as good smuggled into my lunchbox for afternoon tea the next day too." - Tracey
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 30-45 minutes
Can be frozen
- butter - for greasing
- cherries - 400g, or berries, fresh, pitted if necessary
- caster sugar - 50g, plus extra to serve
- self raising flour - 70g
- almond meal - 30g
- vanilla - 1 tsp, extract
- eggs - 3, large, at room temperature
- milk - 330g, combined with cream (ratio can be varied to suit what you have on hand)
- Preheat the oven to 200C. Grease a baking dish with butter.
- If you need to make your own caster sugar, add sugar (approx. 60g) to the bowl and grind Speed 9 / 3 seconds. Set aside.
- If you need to make your own almond meal, add almonds (30g) to the bowl and grind Speed 8 / 10 seconds. Set aside.
- Prepare the cherries (400g), adding some sugar if you prefer. Spread them out in a single layer in the bottom of the baking dish.
- Add the caster sugar (50g only), self raising flour (70g), almond meal (30g), vanilla (1 tsp), eggs (3) and milk / cream mixture (330g) to the bowl. Mix Speed 9 / 10 seconds or until smooth.
- Pour the batter into the baking dish, over the fruit.
- Bake uncovered for 30-45 minutes, until just set. A skewer poked in the centre should come out fairly clean.
- Sprinkle with additional sugar when ready to serve.
- Serve with cream or ice cream if desired.