Preparation: 15 minutes
Cooking: 30 minutes
3 large free-range eggs, with 1 egg separated
150g plain flour
100g icing sugar, and some for dusting
100ml whole milk
1 tsp vanilla extract
butter, for greasing
300g cherries, halved and stoned
25g flaked almonds
1. Preheat the oven to 190C/375F/Gas 5 (170C fan assisted ovens). In a large bowl, whisk together the 2 whole eggs, separated egg yolk, flour, icing sugar, milk and vanilla extract.
2. In a clean bowl, whisk the separated egg white into stiff peaks and fold into the batter.
3. Lightly butter a shallow 20cm baking dish and scatter the cherries over the bottom. Pour in the batter and sprinkle over the bottom. Pour in the batter and sprinkle over the flaked almonds. Bake for 30 mins, until the batter is just set. Dust with icing sugar to serve.