-
Rinse the cherries, pat them dry and remove the stalks. Put in a bowl and add 2 tbsp sugar and the kirsch, toss to combine and leave covered for at least 10- 15 minutes
-
Preheat the oven to 375*F.
-
Grease a quiche pan that is big enough to spread the cherries in one layer. Or use multiple small pans.
-
Put the flour into a mixing bowl and add a pinch of salt and the remaining sugar.
-
Whisk the eggs in, then the milk and butter and whisk until the batter is smooth and without lumps.
-
Add almond essence and lemon zest.
-
Put the cherries in a single layer in the pan and then gradually ladle in the batter.
-
Top it with almond flour and bake for 30 - 35 minutes.
-
Serve warm.