2tablespoonbuttermelted & cooled plus more to grease the pan
1teaspoonvanilla extract
½teaspooncinnamon
¼ teaspoonsalt
powdered sugar
Instructions
In a bowl combine cherries and brandy & set aside
Preheat oven to 350°
Grease a 10" baking dish
In a blender, or using an electric mixer combine the eggs, almond milk, sugar, almond flour, cornstarch, butter, vanilla extract, cinnamon and salt. Blend at high speed until smooth.
Arrange cherries on the bottom of the greased baking dish
Pour the batter over the cherries
Bake 60 minutes or until golden and no longer jiggly in the centre. Cracks in the top are normal.
Cool about 10 minutes before slicing, or cool completely.
Dust with powdered sugar before serving.
Notes
This recipe is gluten-free. Almond flour is not only gluten-free, but it also adds a wonderful flavour and texture to this dessert. However, regular all-purpose flour can be used if gluten isn't an issue for you, and you prefer it. You can replace the almond flavour by adding a teaspoon of almond extract to the batter. Almond milk does have a faint almond taste, but any milk, including dairy can be used in place of the almond milk. I would, however, avoid coconut milk, just because the coconut flavour can overpower the cherries.If you don't have brandy, it's fine to omit it. Or, you can also substitute other spirits, such as rum, or an orange, almond, or cherry liqueur.[eafl id="14190" name="Cherry Pitter" text="Affiliate HTML Code 'Cherry Pitter'"] [eafl id="14197" name="Ninja Blender" text="Affiliate HTML Code 'Ninja Blender'"][eafl id="14199" name="Ceramic 10' Pie Plate" text="Affiliate HTML Code 'Ceramic 10' Pie Plate'"]