Heat the oven to 360°F (180°C) and lightly grease a 7x11 ceramic or copper baking dish. Do not use aluminium, as it will make the eggs taste wrong.
Whisk together the double cream, milk, vanilla extract and amaretto until foamy.
Cream the eggs with the sugar and salt until pale and fluffy. The mass will increase in volume by about 3 times, so use a decently sized bowl.
Sift the flour over the beaten egg mass and fold in gently. Pour in the milk mixture and fold in, too.
Place the cherries in the prepared baking dish, then pour the batter over them. Bake for 30-35 minutes, allow to cool for about 15 minutes before dusting with icing sugar and serving with ice cream, if you like.
Lightly adapted from Diana Henry.
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