Sour cherry clafoutis

Name: Sour cherry clafoutis
Ingredients: 3 large eggs; 50 g sugar; 1 packet vanilla sugar (8 g); 1 tablespoon oil; 1/8 teaspoon salt; 200 g sour cream; 150 ml water; 90 g flour; 1 g baking powder (optional); 350 g pitted sour cherries; 1 teaspoon oil for the baking dishes; 10 g powdered sugar

Dessert - Sour cherry clafoutis by Geta C. - Recipia

Sour cherry clafoutis has a soft center, somewhere between crème caramel and a fluffy pudding, with the fruit baked into the batter. Eggs, sour cream and a little flour give it a lighter texture than a dense tart, and if the sour cherries are already pitted, it takes five minutes to get it into the baking dishes. I like to eat it warm, with a light dusting of powdered sugar. Prep: 5 minutes. Cook: 30 minutes. Rest: 0 minutes. Total time: 35 minutes. Servings: 4. About 360 kcal and 10 g protein per serving.

Ingredients

3 large eggs
50 g sugar
1 packet vanilla sugar (8 g)
1 tablespoon oil
1/8 teaspoon salt
200 g sour cream
150 ml water
90 g flour
1 g baking powder (optional)
350 g pitted sour cherries
1 teaspoon oil for the baking dishes
10 g powdered sugar

Preparation

1. Crack the eggs into a bowl and add the sugar, vanilla sugar, 1 tablespoon of oil and the salt. Beat on high speed for 2 minutes, until the mixture is smooth. 2. Add the sour cream and water, then mix until smooth. Add the flour and baking powder, if using, and beat for 1 minute. 3. Grease the baking dishes with 1 teaspoon of oil and place the pitted sour cherries in them. Pour the batter over the fruit. 4. Bake at 180°C for 30 minutes, until the clafoutis is golden and pulls away from the sides of the dishes. Serve warm, dusted with powdered sugar.

Notes

You can serve it with black coffee. If there’s any left, cover it and keep it in the fridge for up to 3 days; I didn’t get to see how it holds up cold, the kids ate it while it was still warm. Small sour cherries break easily when you pit them, while large ones can be left whole. If using frozen fruit, thaw and drain it well before placing it in the dish. For a gluten-free version, replace the flour with 90 g rice flour; this dessert contains eggs and dairy.