Sour cherry clafoutis

Name: Sour cherry clafoutis
Ingredients: 500 g pitted sour cherries; 200 g plain wheat flour; 200 g sugar; 2 tablespoons butter; 1 teaspoon rum or vanilla extract (optional); 6 large eggs; 540 ml fresh milk; 1 tablespoon vanilla sugar

Dessert - Sour cherry clafoutis by Cezara P. - Recipia

Juicy sour cherries sometimes rise to the surface, and sour cherry clafoutis gets a soft center set in a pourable batter of eggs, milk, flour and butter. I dust it with vanilla sugar once it has cooled and serve it cold, cut into narrow slices; I like each slice to have a few sour cherries and a little batter. Prep: 20 minutes. Cook: 40 minutes. Rest: 120 minutes. Total time: 180 minutes. Servings: 8. Approximately 345 kcal and 10 g protein per serving.

Ingredients

500 g pitted sour cherries
200 g plain wheat flour
200 g sugar
2 tablespoons butter
1 teaspoon rum or vanilla extract (optional)
6 large eggs
540 ml fresh milk
1 tablespoon vanilla sugar

Preparation

1. Grease an ovenproof dish with a little of the 2 tablespoons of butter and line it with parchment paper. Remove the pits from the sour cherries and arrange the fruit evenly, keeping them as whole as you can. 2. Sift the flour into a bowl and add the sugar, melted butter, optional extract, eggs and milk, one at a time. Mix on the lowest speed or whisk until smooth, to make a pourable batter like pancake batter. 3. Pour the batter over the sour cherries and bake at 180°C for 40 minutes, until the batter is set and the edges are lightly browned. 4. Turn off the oven and leave the dish inside for about 120 minutes, until it cools gradually. Dust with vanilla sugar and serve cold.

Notes

Cut it cold and serve with a spoonful of plain yogurt. It keeps covered in the fridge for up to 3 days, and the parchment paper helps when you lift the slices out of the dish. If the sour cherries are very tart, you can add another 25 g of sugar; if you leave them whole, arrange them without crushing them. Sweet cherries can replace the sour cherries, but I don’t choose them for cakes, and the version with sweet cherries doesn’t win me over either. This dish contains gluten, dairy and eggs.

Frequently asked questions

Can I use frozen sour cherries?

Yes, use 500 g, thaw them completely and leave them to drain for 30 minutes before arranging them in the dish.

Why is the toothpick still wet?

The sour cherry juice can make it wet even if the batter is baked. Check the batter between the fruit and leave it in the oven for another 5 minutes if it still looks liquid.

Can I use a whisk instead of a mixer?

Yes, beat the batter with a whisk for 2 minutes, until you can no longer see any streaks of flour and the mixture pours evenly.

Why do the sour cherries rise to the surface?

The batter is pourable, and the fruit can rise during baking. After the first 25 minutes, the layer starts to set around the edges.