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For the pie:
Mix the cherries and jam together and spoon them into an oval baking dish.
Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy!
Fold in the flour and almond essence using a spatula.
Pour the cake batter over the fruit and bake on 180°c for 35 minutes. Serve with fresh vanilla custard or ice cream.
P.S. Top tip: Add a sprinkling of oats and Demerara sugar for a crunchy topping.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery