for baking dish 25-26 cm
• 3 eggs
• 80 g sugar
• 75 g flour
• 50 g butter
• 250 ml coconut milk
• 1/2 tsp lemon zest
• 6-7 apricots, halved and stoned
• 10 cherries, pitted
Preheat oven to 350°F/180°C. Butter the baking dish. Arrange the apricots and cherries in the dish.
Melt the butter on low heat and leave to cool slightly.
In a bowl, beat the eggs with sugar. Slowly beat in the flour and whisk until smooth. Add melted butter, coconut milk, lemon zest and combine well. The dough should be smooth and free of lumps. Pour over the fruit.
Put in the oven and cook for 40 minutes or until the top is puffed and lightly browned.
Serve lukewarm with cream or vanillla ice cream.