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Cherry clafoutis
Cherry clafoutis

Cherry clafoutis

Preparation 10 minutes
Cooking time 35 minutes
Servings 8

Ingredients

  • 10 ml (2 tsp) butter
  • 1 can of 398 ml (1 2/3 cups) Bing cherries, drained, patted dry and cut in half
  • 3 eggs
  • 125 ml (1/2 cup) granulated sugar
  • 95 ml (6 tbsp + 1 tsp) flour
  • 110 ml (7 tbsp + 1 tsp) almond powder
  • 250 ml (1 cup) milk
  • 50 ml (3 tbsp + 1 tsp) 35% cooking cream
  • 15 ml (1 tbsp) kirsch
  • 40 ml (2 tbsp + 2 tsp) icing sugar

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Butter a 23 cm (9 in.) straight-sided pie dish.
  3. Spread the cherries on the dish.
  4. In a bowl, beat the eggs with a whisk.
  5. Add the sugar while beating until dissolved.
  6. Add gradually, in the following order, the flour, almond powder, milk, cream and kirsch.
  7. Place the mixture in the pie dish and bake in the oven for 35 minutes or until the top is nicely browned and the tip of a knife inserted in the centre comes out clean.
  8. Set aside to cool for about 15 minutes.
  9. With a sieve, sprinkle the clafoutis with icing sugar.
Availability in stores