Kirschmichel – Cherry Casserole

• 2-1/8 ounces, weight Butter, Softened
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 1/2 Organic Lemon, The Zest
• 3 Large Eggs
• 3/4 cups Semolina
• 5-1/3 ounces, weight All-purpose Flour
• 3 teaspoons Baking Powder
• 1 cup Milk
• 17-5/8 ounces, weight Pitted Cherries

1. Preheat the oven to 180u0b0C/375u0b0F.
2. Mix together the soft butter and the sugar until foamy. Add the vanilla sugar or extract, the lemon zest, eggs and semolina and stir again to incorporate everything.
3. Mix the flour and the baking powder together and sieve them over the rest of the ingredients. Incorporate carefully using a spatula and add the milk little by little, stirring carefully. Stop adding the milk when the mixture is totally smooth and runny. I had about 30 ml milk left in my cup. Add the pitted cherries to the mixture.
4. Butter a medium casserole dish and pour everything inside. Sprinkle with some butter flakes and bake for about 40-45 minutes until a skewer inserted comes out clean but still a little bit wet.
5. Dust with some icing sugar if desired and serve hot, warm or cold with either vanilla ice cream or vanilla sauce.

weight butter, sugar, vanilla, lemon, eggs, flour, baking powder, milk, cherries

Taken from tastykitchen.com/recipes/desserts/kirschmichel-e28093-cherry-casserole/ (may not work)