The time leading up to Hari Raya is filled with the simple pleasures of food eaten with family. Light, yet nourishing meals are good for breaking fast. Fresh cherries and blueberries are in abundance these days in the supermarket, but they are also expensive. Fresh natural fruits are always bursting with flavour and numerous health benefits and it will be a bonus to use them. However for this week’s recipe, I am using cherries from the can (you can buy this in most major supermarkets).
1 x 439g can Dark Sweet Cherries in Heavy Syrup (can use canned blueberries too)
2 teaspoons corn flour mixed in 2 tablespoons water
320 g plain flour
120 g caster sugar
160 g Q.B.B. Pure Ghee, room temperature
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
180 ml evaporated milk
1 tablespoon lemon juice
1 large egg, lightly beaten
60 g chopped almonds or slivered almonds
- Pour cherries from the can into a small saucepan.
- Bring to a boil and thicken with corn flour solution. Cool the cherries filling.
- Preheat oven to 180°C. Grease a 24 cm spring form tin lightly with Q.B.B. ghee.
- Combine flour and sugar in a large bowl.
- Add in Q.B.B. Pure Ghee and rub in till mixture is crumbly.
- Set aside 100 g of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until it curdles. Add egg and beat well.
- Add to dry ingredients (step 4) and stir just until moistened.
- Spread 2/3 of the batter into a greased 24 cm spring form tin.
- Spread pie filling on top of it.
- Drop small spoonful of the remaining batter over pie filling.
- Stir chopped almond into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in preheated oven for 60 minutes or until golden brown.