o 3/4 lb / 350 g cherries o 1 T ener-g egg replacer -- reconstituted with 2 T of water and whipped till foamy o 1/2 cup flour o 2 T gram flour o Pinch salt o 1/4 cup sugar o 1 cup soy milk o 1 T kirschwasser o 1 T vanilla extract o Brown sugar for sprinkling
Heat oven to 350F/180C and grease an 8 or 9 inch (20-23cm) pie pan or cake pan.
Pit the cherries over a colander set in a bowl to catch the juice.
Mix together the flours, salt, and sugar. Add a little of the soy milk to make a paste, then add the rest of it along with the vanilla, kirsch, and cherry juice. Beat thoroughly with a big whisk. Fold in the fluffy egg stuff.
Put the cherries in the pan and pour the batter over them. Sprinkle with some brown sugar. Bake for about 45 minutes, till the edges darken and come away from the sides of the pan and a toothpick stuck into the centre comes out clean. Let cool a while before eating.