For the batter
1/2 cup all-purpose flour (60 g)
1 tablespoon active dry yeast
1 egg
1/4 cup unsalted butter, softened (45 g)
1/2 teaspoon salt
2 tablespoons milk
Butter for greasing
1/4 cup dried black cherry, chopped (40 g)
1/4 cup prunes, pitted and chopped (35 g)
1/4 cup crystallized fruit, chopped (50 g)
1/4 cup canned cherries, halved (45 g)
1 tablespoon ground cinnamon mixed with 1 tablespoon all-purpose flour (for dusting)
1 cup heavy cream fresh milk (240 ml) mixed with 1 teaspoon vanilla extract
(to serve)
For the batter
1/2 cup all-purpose flour (60 g)
1 tablespoon active dry yeast
1 egg
1/4 cup unsalted butter, softened (45 g)
1/2 teaspoon salt
2 tablespoons milk
Butter for greasing
1/4 cup dried black cherry, chopped (40 g)
1/4 cup prunes, pitted and chopped (35 g)
1/4 cup crystallized fruit, chopped (50 g)
1/4 cup canned cherries, halved (45 g)
1 tablespoon ground cinnamon mixed with 1 tablespoon all-purpose flour (for dusting)
1 cup heavy cream fresh milk (240 ml) mixed with 1 teaspoon vanilla extract
(to serve)
Prepare the batter: in a medium bowl, mix well all the ingredients. Reserve
Grease a non-stick skillet with butter and heat over medium heat
Pour in the reserved batter and top with fruits
Fry until golden brown on the bottom (approximately 3 minutes)
Slide the cake onto a plate and flip it over to brown the other side (approximately 3 minutes)
Transfer to a decorative plate and dust with cinnamon mixed with flour
Serve immediately with a dollop of heavy cream fresh milk mixed with vanilla extract, if desired
380 calories per slice
