Coconut Cardamom Cherry Custard Cake
·Make the dough
Mix all the dough ingredients together and knead by hand until everything comes together. Wrap in plastic wrap and chill in the fridge for about half an hour to firm up a little.
Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk thoroughly - the mixture will be quite runny. Don't worry, though: thanks to the egg yolks and starch, it will turn into a proper custard and set during baking.
Let the dough rest
After the half hour, take the dough out of the fridge and press it evenly into the baking tins, right up to the edges.
Pre-bake the crust
Bake in the oven for about 10 minutes at 160°C. Once out of the oven, pour in the custard filling and top with pitted cherries.
Bake with the filling
Bake again for about 25-30 minutes at 160°C. You'll know they're done once the custard has set and the edges have turned a lovely pink.
