Prep 15 mins
Cook 1 hr 30 mins
This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.
- 3 cups cherries, pitted
- 4 eggs
- 1⁄2 cup flour
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla (or kirsch)
- 1 1⁄2 cups milk
- icing sugar
- Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
- Process until smooth.
- Pour batter over top of cherries.
- Bake in a 350F oven for about 90 minutes.
- Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
- Let cake cool in pan until lukewarm.
- Sprinkle with icing sugar and serve.
- Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
First... it was really easy to make. But my problem came when I realized there's no size of pan listed, so I guessed and used a 9X13 just to be safe. I also used blueberries for the fruit. I cooked it for an hour instead of 90 minutes listed to see what happened... and it was overdone, no custardy mass, it was pretty solid and the bottom was a bit chewy. We ate it anyway. It wasn't bad, I think it would be good to try it in a 9X9. And not with blueberries... maybe someone will have better luck with it.
This came out very well for me. I scaled it down for just two and baked it in two oven-safe dessert boats (sort of like you'd have a banana split in). I added a little cinnamon and a pinch of cardamom to the egg batter, and just a touch more sugar. I macerated the cherries in a little sugar and some Grand Marnier for about an hour. Made them in advance and put them uncooked in the fridge. Pulled them out, brought them to room temp and baked them off. Served with a big scoop of vanilla ice cream. Great flavor!