Kirschmichel - Cherry Casserole
60 g/ 2.1 oz butter, room temperature + some butter flakes
125 g/ ½ cup granulated sugar
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
zest of ½ organic lemon
3 large eggs
125 g/ ¾ cups semolina
150 g/ 1cup + 2 tablespoons all-purpose flour
3 level teaspoons baking powder
about 250 ml/1 cup milk
500 g/ 17.6 oz cherries, pitted
Preheat the oven to 180 degrees Celsius/ 375 degrees Fahrenheit.
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.
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.
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.
Dust with some icing sugar if desired and serve hot, warm or cold with either vanilla ice cream or vanilla sauce.