Auvergne Cherry Cake


  • 3 eggs, beaten.
  • 4 tbspns caster sugar, plus extra for dusting.
  • 4 oz (125 g) flour, sifted.
  • 1 teaspoon dried yeast.
  • Milk.
  • 1lb (500 g) cherries, stems and stones removed.


Beat the eggs and sugar together. Slowly add the flour, then the yeast. Mix well. Add enough milk to make a smooth and not too thin pancake batter. Butter a flan dish and pour in the batter. Arrange the cherries on top.

Bake in a hot oven, 425F (220C), for 30 to 45 minutes. The cake will be done when it is golden brown and when a knife pushed into the middle comes out clean. Dust with sugar and serve either warm or cold.

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