Have you ever heard of Cherry Clafoutis? If you don’t know this French dessert, you should try it at least once; it’s very easy to make.
If you like summer fruit cakes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 258.22 (Kcal)
- Carbohydrates 44.87 (g) of which sugars 31.74 (g)
- Proteins 8.03 (g)
- Fat 4.82 (g) of which saturated 2.46 (g)of which unsaturated 2.17 (g)
- Fibers 1.39 (g)
- Sodium 141.04 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 10-inch cake
- 10.5 oz cherries
- 9/16 cup all-purpose flour
- 6 tbsp sugar
- 1.25 cup milk
- 2 eggs
- 1 pinch salt
- to taste powdered sugar (for decoration)
- to taste butter (for greasing the pan)
- 1 tablespoon brandy (optional)
Tools
- 1 Cutting board
- 1 Knife
- 3 Bowls
- 1 Whisk
- 1 Mixer
- 1 Baking pan
Procedure
Here is the recipe to easily and quickly prepare a delicious cherry clafoutis.
First, you need to clean the cherries. Wash them under running cold water and remove the stems. The original recipe calls for the cherries to be used with pits.
I prefer to cut the cherries in half and remove the pits. Pay attention to put some on the bottom and keep some cherries to place upside down to create the whole cherry effect.
Preheat the oven to 356°F
Thoroughly grease the baking pan with butter; do not skip this step, or it will be difficult to remove the clafoutis from the mold.
Place the eggs and sugar in a bowl and use a mixer to whip until the mixture is puffed up. It’s ready when it has doubled in volume.
Add the sifted flour to the mixture and use a spoon or a hand whisk to blend everything well.
At this point, gradually add the milk and brandy while stirring constantly. You should get a frothy batter that will serve as the base for our dessert.
Place the pan in the hot oven for 2-3 minutes. Once hot, remove it and pour in a 0.4-inch layer of batter.
Now that the base is thick, add the cherries so they won’t sink in, then pour the rest of the batter, leaving some cherries to float.
Bake for 35-40 minutes. The clafoutis will color significantly, so even if it seems done after 25 minutes, resist the urge to stop baking.
The clafoutis is ready when it looks firm and dry… if it’s still quivering, it’s not done!
Once baked, serve it to your guests. It can be stored for 2-3 days, but it’s best eaten immediately as it tends to deflate a bit and become spongy.
Your Cherry Clafoutis is ready!
Plating Tips:
You can serve this dessert with cream and perhaps some cherry jam, but if you want to impress your guests, you can make it in individual portions. The clafoutis begs for a generous dusting of powdered sugar sprinkled just seconds before serving.
Wine Pairing for Cherry Clafoutis:
You can pair this dessert with a classic Moscato d’Asti or, if you prefer a red, a Brachetto d’Acqui.
