Preheat the oven to 350°F/180°C.
Butter the inside of each ramekin and sprinkle with sugar covering the bottom and sides.
Place 6-7 cherries tightly together inside each ramekin.
In a medium bowl, using an electric mixer, beat together the flour, baking powder, eggs, sugar, cream, vanilla, and almond extract until fully blended, about 1-2 minutes. Pour the batter over the cherries leaving the tops slight exposed. Place the ramekins onto a baking pan and bake for 20-25 minutes until the batter has set. Insert a toothpick into the batter to check doneness. Bake longer if it does not come out clean.
Remove from the oven and let sit for 10 minutes before dusting with icing sugar.
Serve at room temperature.
*French Baker’s Tip: It is a good idea to add some almond extract to the batter which enhances the flavor lost when the pits have been removed from the cherries.
Preheat the oven to 350°F/180°C.
Butter the inside of each ramekin and sprinkle with sugar covering the bottom and sides.
Place 6-7 cherries tightly together inside each ramekin.
In a medium bowl, using an electric mixer, beat together the flour, baking powder, eggs, sugar, cream, vanilla, and almond extract until fully blended, about 1-2 minutes. Pour the batter over the cherries leaving the tops slight exposed. Place the ramekins onto a baking pan and bake for 20-25 minutes until the batter has set. Insert a toothpick into the batter to check doneness. Bake longer if it does not come out clean.
Remove from the oven and let sit for 10 minutes before dusting with icing sugar.
Serve at room temperature.
*French Baker’s Tip: It is a good idea to add some almond extract to the batter which enhances the flavor lost when the pits have been removed from the cherries.
