I was so amazed to walk into my local supermarket and find fresh cherries! It is the coldest winter I have had in Perth and glistening in the light were those favorite of all fruits, gems of round perfection….umm, sorry, getting carried away, but SERIOUSLY…I couldn't resist!
All the way from the USA, and cheap as chips (compared to the price I have grudgingly paid in summer!) they are firm, beautifully flavored and of course perfect for any warm, wintery dessert….a little kiss with the promise of summer on it's way.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 350 Grams Cherries fresh or jarred, pitted
- 1 - 2 Tablespoons raw sugar
- 100 Grams almonds BUY
- 180 Grams sugar
- 130 Grams butter cubed BUY
- 2 eggs
- 80 Grams flour
- 1 Teaspoon vanilla bean paste BUY
Preheat oven to fan forced 170°C. Line the base of a 20cm springform pan with baking paper.
Place cherries in base of pan and sprinkle with raw sugar. Set aside.
Place almonds and sugar into Thermomix bowl and mill for 10 sec/speed 9.
Add remaining ingredients and blend for 10 sec/speed 6. Spread on top of cherries and bake for 45-50 minutes. Leave in turned off oven with door slightly ajar until just warm.
Slice and serve warm or cold.
With the obligatory dollop of cream, creme fraiche or ice cream.
This resembles a giant friand, and is truly a decadent dessert.