Last week I spent a few days in the south of France and got super inspired to try this traditional French dessert. I returned home with a huge amount of fresh cherries, bought in a farmers market around Provence, so there was no better time to attempt this recipe. The original version of course uses milk and butter, which I replaced with coconut milk and coconut cream. Well, coconut and cherries are actually a good match 🙂 and this recipe is so easy. Too bad I didn’t discover it before!

INGREDIENTS for 24 cm diameter cake tin:
500gr cherries
3 eggs
120gr sugar
200gr plain flour
250ml coconut milk
250ml coconut cream
1 Tbsp vanilla extract

1. Pit cherries (I have used a chopstick: push it through the stem end and out shoots the pit on the other side!) and distribute them evenly in a pan (to avoid buttering the pan I have used baking paper)
2. Whisk eggs and sugar until light and fluffy
3. Add coconut cream and whisk well
4. Add flour gradually  and continue whisking
5. Add coconut cream and vanilla extract and mix well
6. Cover the cherries with the mixture and bake 30-40 minutes at 180 degrees fan or until a wooden skewer inserted into the center of the cake comes out clean




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