Cherry, Raspberry and Strawberry aka Three Berry Pancakes

I made these sweet little fluffy red berries pancakes at the weekend for lunch, yes lunch.

The raspberries and strawberries came from our garden and the cherries foraged by one of my neighbours who was chatting to D in the street as he parked his car.  The neighbour asked D a leading question 'Do you like cherries?....I tell you why.....we have loads' and before D knew it, he was bestowed with more than a bowl full.  

So gloriously red berries have been on the menu pretty much every day.  

Just look at how light, fluffy and puffy they look and they tasted superb too. 

Vegan Individual Upside Down Pineapple Cakes

Pretty Pineapple please, with cherry on top!

As much as I loved this cake (and making use of my neglected individual pineapple cake tin moulds), I think these sweet dense caramelised pineapple delights may be more suited for Autumnal and Wintry evenings, as they are more Steamed Pudding -  the kind of cake that screams for cream, albeit vegan cream.  

Still this did not stop me making it again, twice in one week and outside the weather was blazing. Best thing is, it can easily be reheated in the microwave for a couple of bursts. And no, before you ask, Did I eat them all?! Of course not, I am the sharing kind. 

I am sharing this with Jacqueline for this months edition of Bookmarked Recipes #35.  The original recipe makes one big Upside Down Pineapple Cake, but I decided to make individual ones. Bookmarked from The Vegan Society find the original recipe here. 

Previously on A2K - A Seasonal Veg Table recipes with Pineapples.
Indonesian Pineapple Rice - June 2011
Pineapple, Ginger and Tofu Curry - July 2011

Slice of cherry tart

The tart below is made with the cherries I picked from a tree in Essex. These cherries were originally yellow with a bright red blush, but have ripened furthermore on the window sill. I think they are a variety known as Ranier as the flesh was pure yellow, very firm and finely textured, but I may be wrong.
We ate most of them au naturale, just popping them into our mouths like sweet popcorn, but I had about 250g left, so I made this cherry almond tart. This tart is pretty much based on the greengage and almond tart. On cooking, the cherries tasted quite sour, but it was nice washed down with a cuppa Darjeeling.
Cherry almond tart
Serves 4-6
Ingredients
Make your own recipe for sweet shortcrust pastry

For the filling
50g margarine or butter

50g ground almonds

30g caster sugar

1 large egg

250g cherries, stoned

2 tbsp flaked almonds

Method

Heat the oven to gas mark 6. Dice the butter into a bowl. Add the almonds, caster sugar and combine, then add egg and mix until your achieve a thick paste. Spread the paste in the pastry case. Place the cherries cut-side up in the frangipane with a little space between each one. Scatter the flaked almonds over the tart. Bake for 25 – 35 minutes, or until the frangipane is firm and swollen, the cherries will bleed a little, but that add more colour to the tart. If you wish, dust with icing sugar before serving.