We normally feature a recipe that uses a particular ingredient which is in season locally or home-grown from the farm, however this week bucks the trend. We currently have some gorgeous Cherries in the shop, from Spain, but these are so big and juicy it would be a shame not to feature them!

This recipe is taken from ‘Everyday & Sunday Recipes from Riverford Farm’ by Guy Watson and Jane Baxter, and is a gluten-free treat perfect as a dinner party dessert!

Ingredients

For the cherries:

50g unsalted butter
900g cherries, stoned
100g caster sugar
Pinch of ground cinnamon
Finely grated zest and juice of 1 orange

For the batter:

4 eggs, separated
200g caster sugar
125g ground almonds
1 tablespoon rice flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
250ml crème fraîche
Pinch of salt
Icing sugar, for dusting

Method

Preheat the over to 190 degrees celsius or Gas Mark 5.
Melt the butter in a frying pan until foaming.
Add the cherries, sugar, cinnamon, orange zest and juice. Cook for 10 minutes until the cherries are tender and the juices have thickened. Pour into a shallow ovenproof pudding dish.
Beat the egg yolks with the caster sugar until light and creamy.
Mix in the almonds, rice flour, vanilla and almond extracts and crème fraîche.
In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the batter mix.
Pour the batter over the fruit and bake in the oven for about 25 minutes, until set.
Dust with the icing sugar and serve immediately or at room temperature.