We normally feature a recipe that uses a particular ingredient which is in season locally or home-grown from the farm, however this week bucks the trend. We currently have some gorgeous Cherries in the shop, from Spain, but these are so big and juicy it would be a shame not to feature them!
This recipe is taken from ‘Everyday & Sunday Recipes from Riverford Farm’ by Guy Watson and Jane Baxter, and is a gluten-free treat perfect as a dinner party dessert!
For the cherries:
- 50g unsalted butter
- 900g cherries, stoned
- 100g caster sugar
- Pinch of ground cinnamon
- Finely grated zest and juice of 1 orange
For the batter:
- 4 eggs, separated
- 200g caster sugar
- 125g ground almonds
- 1 tablespoon rice flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 250ml crème fraîche
- Pinch of salt
- Icing sugar, for dusting
- Preheat the over to 190 degrees celsius or Gas Mark 5.
- Melt the butter in a frying pan until foaming.
- Add the cherries, sugar, cinnamon, orange zest and juice. Cook for 10 minutes until the cherries are tender and the juices have thickened. Pour into a shallow ovenproof pudding dish.
- Beat the egg yolks with the caster sugar until light and creamy.
- Mix in the almonds, rice flour, vanilla and almond extracts and crème fraîche.
- In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the batter mix.
- Pour the batter over the fruit and bake in the oven for about 25 minutes, until set.
- Dust with the icing sugar and serve immediately or at room temperature.