Cherry Custard Cake
|Whole grain dry bread crumbs||1 Cup (16 tbs)|
|Ground hazelnuts||1 Cup (16 tbs) (Filberts)|
|Melted butter||2 Tablespoon|
|Bing cherries/2 cups frozen unsweetened bing cherries||3 Pint|
|Water||1⁄3 Cup (5.33 tbs) (Omit If Using Frozen Cherries)|
|Honey||4 Tablespoon (Depending On Sweetness Of Cherries)|
|Yogurt||3⁄4 Cup (12 tbs)|
Combine bread crumbs, ground nuts and cinnamon in a medium-size bowl.
Combine melted butter, oil, honey and pour into crumb mixture, working it with your fingers until all ingredients are well blended.
Press on the bottom and around the sides of a 9-inch layer cake pan.
Chill for several hours.
Meanwhile, wash and remove stems from 3 pints fresh sweet cherries.
Add water and honey to taste and bring to a boil.
Turn down heat and simmer for 5 to 10 minutes, until tender.
Drain and reserve juice for another use.
When cherries are cool, remove pits.
There should be approximately 2 cups pitted cherries.
If using frozen cherries, add honey to taste, thaw completely and drain well.
Preheat oven to 325°F.
Add honey and yogurt, beating until smooth.
Combine with cherries and pour into cake pan.
Bake in preheated oven for 40 minutes until custard is set and top is lightly browned.