Cherry clafoutis
This is the recipe for a typical French Cherry clafoutis which I tried for the first time, when I moved to France. On a first try, I thought that this was a not very well baked dough...but after a while I realized that it’s something I have never tried before and it is actually really delicious!
Ever since I can remember, Cherry clafoutis was a well baked dough with a few cherries and a pinch of powdered sugar. I was so wrong!
This recipe is easy to follow and perfect even if you just started with baking. One very useful tool which I discovered only recently is a cherry pitter (as seen on the picture below). Cherry pitter is also very useful if you have a basket of cherries and you want to make a jam.
Ingredients
500g pitted cherries
30 ml milk
100g all-purpose flour
120g granulated sugar
Pinch of salt
3 eggs
60g butter – room temperature
1 teaspoon vanilla essence
20g almond flakes or walnuts
Directions
1. Heat up oven to 180 degrees.
2. We will need a cake tin - 24cm diameter.
3. Pitt the cherries – it is even easier if you find little helper like I did.
4. Sprinkle cherries with 60g of sugar and let them rest for 30 mins.
5. Crack 3 eggs in medium sized bowl.
6. Add 60g of sugar a beat well.
7. Add flour and pinch of salt.
8. Beat well until the mixture looks like this.
9. Add vanilla essence.
10. Add melted (but not hot) butter and milk. Mix well.
11. Lay pitted cherries on the bottom of the cake tin.
12. Pour the mixture over cherries.
13. Scatter over the almond flakes.
14. Bake for 30-40 minutes. Let it cool and sprinkle with powdered sugar.