Preheat your oven to 160 deg C
Drain a 850gm can or jar of pitted cherries
You will need 375 gm of short pastry , you can use sheets or a block of pastry if you can find them .
Divide pastry into 4 , knead separately until soft .
Then combine .
Roll out pastry to 3 mm thickness .
Allow to rest for 15 minutes .
Line a 23 cm loose bottom flan pan with the pastry , making sure there is an overhang .
Slice off excess pastry with a knife .
Combine 2/3 cup of coarse ground walnuts with 1 tbs of castor sugar and 1/2 tsp of ground cinnamon .
Sprinkle this mixture over the base and sides of the pastry .
Press mixture into pastry .
Arrange the drained pitted cherries in the base of pastry case .
Mix together 1/4 cup of plain flour with 1/4 cup of corn flour .
In a separate bowl beat together 4 egg yolks with a tsp of vanilla extract .
In the bowl of your mixer beat together 4 egg whites , adding 1/2 cup of castor sugar in small amounts , beat constantly until sugar has dissolved before continuing to add more sugar .
Beat until stiff but not dry .
Fold in flours and then egg yolks , until no trace of egg white can be seen .
Bake in preheated oven for 45 minutes or until when lightly touched in the middle the sponge does not leave an impression .
Do not refrigerate , serve warm or cold , dust with icing sugar .
Drain a 850gm can or jar of pitted cherries
You will need 375 gm of short pastry , you can use sheets or a block of pastry if you can find them .
Divide pastry into 4 , knead separately until soft .
Then combine .
Roll out pastry to 3 mm thickness .
Allow to rest for 15 minutes .
Line a 23 cm loose bottom flan pan with the pastry , making sure there is an overhang .
Slice off excess pastry with a knife .
Combine 2/3 cup of coarse ground walnuts with 1 tbs of castor sugar and 1/2 tsp of ground cinnamon .
Sprinkle this mixture over the base and sides of the pastry .
Press mixture into pastry .
Arrange the drained pitted cherries in the base of pastry case .
Mix together 1/4 cup of plain flour with 1/4 cup of corn flour .
In a separate bowl beat together 4 egg yolks with a tsp of vanilla extract .
In the bowl of your mixer beat together 4 egg whites , adding 1/2 cup of castor sugar in small amounts , beat constantly until sugar has dissolved before continuing to add more sugar .
Beat until stiff but not dry .
Fold in flours and then egg yolks , until no trace of egg white can be seen .
Bake in preheated oven for 45 minutes or until when lightly touched in the middle the sponge does not leave an impression .
Do not refrigerate , serve warm or cold , dust with icing sugar .
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