Sour Cherry Clafoutis

Ingredients

• 600 g sour cherries (pitted and well-drained; sweet cherries can also be used)
• 4 eggs
• salt (a pinch)
• 1 packet vanilla sugar (approx. 8-10g)
• 90 g sugar
• 30 g butter (melted, plus extra for greasing the pan)
• 125 g all-purpose flour (plus extra for dusting the pan)
• 250 ml milk
• vanilla powdered sugar (for dusting, according to preference)
• vanilla ice cream (optional, for serving)

Steps

1. 1

   Preheat your oven to 180°C (350°F). Prepare a baking pan with a diameter of 24cm or 26cm by greasing it thoroughly with butter and dusting it with flour.

2. 2

   Remove the pits from the sour cherries using a straw or a specialized pitter. Ensure the fruit is well-drained to avoid excess liquid.

3. 3

   Place the prepared fruit into the baking pan, spreading them out so they cover the entire base of the pan.

4. 4

   In a large mixing bowl, combine the 4 eggs with a pinch of salt, the sugar, and the vanilla sugar. Whisk together.

5. 5

   Gradually incorporate the melted butter, milk, and flour into the egg mixture. Mix until you obtain a smooth, soft batter without any lumps.

6. 6

   Slowly pour the batter over the fruit in the baking pan.

7. 7

   Bake in the preheated oven at 180°C for approximately 45 to 50 minutes until the clafoutis is beautifully browned.

8. 8

   Remove from the oven. Note that the cake will rise significantly at the edges during baking but will deflate and sink as it cools.

9. 9

   Allow to cool slightly. Serve warm, dusted with vanilla powdered sugar and optionally accompanied by a scoop of vanilla ice cream.

Notes

The author emphasizes using the correct pan size (24-26cm); a pan that is too large will result in a cake that is too thin, while one that is too small will make the batter layer too thick. This recipe does not use baking powder as the final result should be custard-like rather than fluffy.

Nutrition per serving

• dessert
• French
• baked
• fruit dessert
• sour cherry
• clafoutis
• vegetarian