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 πŸ™‚ 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 flourΒ gradually Β 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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