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Cherry Clafoutis
This is an American recipe that includes an optional almond topping and is quite different from that previously published
Ingredients
| 400 g | cherries, use up to 450 g if required |
| 3 large | eggs |
| 240 ml | milk, lukewarm |
| 2 tbsp | butter, melted |
| 1 tsp | vanilla extract |
| 1/4 tsp | almond extract |
| 3/4 tsp | salt |
| 100 g | sugar |
| 75 g | plain flour |
| 50 g | flaked almonds, lightly toasted, for the topping (optional) |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to Gas Mark 8, 230ºC, 450ºF. Lightly grease an 8-inch, 22 cm shallow cake tin (at least 2-inches, 5 cm deep) or use an 8-inch square, 20x20 cm tin or a casserole dish of equivalent size.
Drain and pit the cherries, if not pre-pitted and use them to line the base of the tin in a single, well-packed layer if possible.
Blend the remaining ingredients, other than the almonds, in a food processor until smooth and frothy. If using a food mixer, cream the butter and sugar together until light and frothy and then blend in the remaining ingredients.
Pour the batter over the cherries and tap the tin to settle and level the batter. Bake on a lower-middle shelf for 20 minutes.
Reduce the oven temperature to Gas Mark 4, 180ºC, 350ºF and bake for an additional 20 minutes or until the top is golden brown and it tests done with a skewer. A minimal moist residue is acceptable.
Remove from oven and allow to cool for about 10 minutes. Sprinkle the toasted almonds over the top, if using. Cut and serve while hot, with cream or ice cream.
Variations:
Rather than using cherries, you may use fresh plums or peaches, sliced or halved. Peeled, cored apples or pears cut into slices may also be used.
About this recipe:
It originally demanded the use of Bing cherries, a large, tart, red cherry grown exclusively in the USA and very popular there and in Canada as a pie filling. For European users, I would suggest using Morello cherries, either canned or bottled unless they are available fresh.
Drain and pit the cherries, if not pre-pitted and use them to line the base of the tin in a single, well-packed layer if possible.
Blend the remaining ingredients, other than the almonds, in a food processor until smooth and frothy. If using a food mixer, cream the butter and sugar together until light and frothy and then blend in the remaining ingredients.
Pour the batter over the cherries and tap the tin to settle and level the batter. Bake on a lower-middle shelf for 20 minutes.
Reduce the oven temperature to Gas Mark 4, 180ºC, 350ºF and bake for an additional 20 minutes or until the top is golden brown and it tests done with a skewer. A minimal moist residue is acceptable.
Remove from oven and allow to cool for about 10 minutes. Sprinkle the toasted almonds over the top, if using. Cut and serve while hot, with cream or ice cream.
Variations:
Rather than using cherries, you may use fresh plums or peaches, sliced or halved. Peeled, cored apples or pears cut into slices may also be used.
About this recipe:
It originally demanded the use of Bing cherries, a large, tart, red cherry grown exclusively in the USA and very popular there and in Canada as a pie filling. For European users, I would suggest using Morello cherries, either canned or bottled unless they are available fresh.
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