Cherry and Almond Impossible Pie

, from Issue #68. September, 2016
Photography by Josh Griggs.
Cherry and Almond Impossible Pie

I love the versatility of this delicious pudding – use fresh cherries when in season but it also works beautifully with any type of berry, fresh or frozen, as well as stone fruits, such as peaches and nectarines. 

Serves: 8


½ cup plain flour
¾ cup ground almonds
1 cup caster sugar
1 teaspoon ground nutmeg
4 large eggs, size 7
2 tablespoons golden syrup
2 teaspoons vanilla extract
125 grams butter, melted
2 cups milk
680 gram jar morello cherries, drained (I used Delmaine)
⅓ cup sliced almonds 


Grease a deep, 30cm pie dish.

Preheat the oven to 160°C fan bake.

Combine the flour, ground almonds, sugar and nutmeg in a large bowl.

Whisk the eggs, golden syrup, vanilla, butter and milk together and stir into the flour mixture until smooth. The batter will be thin. Add the cherries, then pour into the pie dish, moving the cherries so they are evenly distributed.

Scatter over the sliced almonds and bake for about 45 minutes or until set. It will puff up dramatically during cooking then deflate when removed from the oven.

Serve warm with softly whipped cream or vanilla ice cream.