Christmas Cherry Cake

This is traditionally made at Christmas in my family - because we live in the southern hemisphere and Christmas is in mid-summer. Nothern hemisphere residents might find this a little difficult, or at the least very expensive to make at Christmas. I believe the recipe might be a clafouti, but whatever it is, it's delicious.

Pastry
2 cups plain flour
2 tbsp sugar
1/4 tsp baking power
pinch salt
4oz butter

Filling
1.5 lb cherries
3/4 cup sugar
1 tsp ground cinnamon
2 egg yolks
1 cup sour cream

Preheat oven to 400 F / 200 C.

Pastry
Sift flour, sugar, baking power and salt togther into a bowl. Cut in butter and rub in (or use a food processor). This will not make a dough, but a sandy, crumbly mixture. Press into an 8" square or 25cm diameter baking tin. No, it will not fall apart. Promise.

Filling
Stem and pit the cherries (I recommend the Cherry Chomper by Talisman Designs. It looks like a toy, works like a dream and is so much easier on the hands than the pincer-style ones)
Place fruit on uncooked base. Mix together cinnamon and sugar, sprinkle over cherries.
Bake in a hot oven (400 F, 200 C) for 15 minutes.
Meanwhile, mix together the egg yolks and sour cream. Pour over the cherries after they have cooked for 15 minutes, then cook for a further 30 minutes.

Serve cold. Guard jealously.

I can't eat wheat, so I'm trying this with Rowie's sweet shortcrust pastry mix as a base.