SERVINGS: 8

INGREDIENTS:

• 2 tablespoons / 25 g unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 2/3 cup / 135 g sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 2/3 cup / 75 g flour
• 3/4 cup heavy cream
• 1 lb cherries, pitted and halved
• 3 tablespoons sliced almonds
• Confectioners’ sugar, for dusting

INSTRUCTIONS:

Preheat the oven to 350 F. Spread the butter into the bottom and sides of a deep dish pie plate.

Beat the eggs in a medium bowl with a whisk. Add the milk, sugar, almond extract, and salt and whisk vigorously until frothy. Whisk in the flour until frothy. Whisk in the heavy cream.

Pour about 1 cup of the batter into the pie plate and bake for about 10 minutes, until just barely set.

Spread the cherries evenly over the set batter and pour in the remaining batter. Sprinkle with the sliced almonds. Bake for 40 to 45 minutes until golden brown around the edges and puffed.

Let cool for 30 minutes. Dust with confectioners’ sugar before serving.