Time to eat those cherries…

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After Christina’s photo shoot with the cherries (which was quite impressive, she has quite an eye!), reality sank in and we realized that we actually needed to consume them, not just admire their beauty and photogenic-ness.   Since the cherries were a bit more tart than the store-bought kind we’re used to, baking them in some sort of dessert seemed like the best way to heighten their flavor, and enhance their sweetness.

After browsing the internet for recipes, I came across this one that included cherries, baked in a custard-y like cake.  A few weeks ago, Christina made custard, and it was awesome, so I was excited for round two with the added cherries.  The other reason I went for the recipe, was because it seemed healthier, because all of the measurements were in terms of tablespoons and grams, which in my mind didn’t seem like a whole lot.  Apparently though, 100 grams of butter is equal to almost a whole stick, which I continued to rationalize wasn’t too terrible since there were only 7 tablespoons of sugar in the recipe.  Apparently that equals almost a cup.  Whatever.

So here is the recipe adapted from The Home Cooking Adventure.  It’s really tasty, and relatively easy to make.  It takes a kind of a long time to prepare/bake, so make sure you give yourself at least 2 hours!  It’s definitely worth the time!  The left overs make an excellent, protein packed breakfast too! (I’m serious about that, there are like 4 eggs and 2 cups of milk in this baby.)

  • 4 eggs
  • 100 g butter (This equals about 7 tablespoons of butter), at room temperature
  • 5 tbsp flour
  • 2 cups milk
  • 1 tsp vanilla extract
  • 7 tbsp sugar
  • 1 cup fresh cherries, seeded
  1. Preheat the oven to 300 degrees. Grease a 8×8  inch baking pan and dust with flour, or line the baking pan with parchment paper.
  2. Separate egg yolks form egg whites. Mix egg yolks with sugar, butter and vanilla extract until smooth. Add flour and mix until well blended. Add milk and continue mixing until homogenous. 
  3. Whip egg whites until foamy and form stiff peaks. Fold in egg whites into yolks mixture.
  4. Pour the mixture into prepared baking pan and bake for 90 minutes. After the first 15 minutes in the oven add cherries on top of the cake all over its surface. 
Let cool completely at room temperature and refrigerate. Sprinkle powdered sugar before serving.

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