In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
Pour the batter over the cherries, then place the skillet on a middle-rack in the oven and bake for 15 minutes.
Sprinkle the surface with the flaked almonds and the remaining 1 tbsp caster sugar, and bake for a further 15-20 minutes; until the edges are puffed and golden, but the centre is still slightly jiggly.
Set aside for 10 minutes to cool slightly, then serve warm with a dusting of icing sugar & vanilla ice cream