Jacqui says: "Here is my favourite recipe that I bake at least once a week as I just love something sweet at the end of a meal, but being virtually fat free it isn't too naughty! We are lucky enough to have an orchard in Poitou-Charentes, France with 5 large cherry trees and we freeze the fruit to use all year round. We also have plum, peach, apple, pear and quince trees so I vary the recipe to use whatever is most abundant!"
Enough cherries to fill the bottom of a lined flan tin
110g plain flour
1 tbsp cornflour
1 tsp baking powder
2 tbsp natural yoghurt
50g ground almonds
a few drops of almond essence
Beat the eggs and sugar for at least five minutes until very frothy and pale.
Gently fold in the yoghurt and almond essence, and then half the dry ingredients sieved, then the remainder.
Try and lose as little of the air as possible.
Pour the batter over the cherries and bake in a preheated oven (gas 4) for about 20 mins, or until the top is golden and springs back to the touch.
Leave to cool and then turn out upside down onto a plate.
Serve warm or cold with a healthy dollop of natural yoghurt.