BACK in response to POPULAR DEMAND … the less dense, less messy, lighter, neater and easier version of the CHERRY CLAFOUTIS ! Hundreds of you loved/liked this recipe I recently published on the social networks and many of you made it and sent me photos of your results (which I loved) so here’s a more precise and detailed version of my experimental and re-tested version …

Usually, this traditional french dessert is made using whole cherries (with the pits) and then a crêpe-like batter is poured on top of the whole fruits and baked. The result is a tight and dense cake of cherries (with pits) … I hate the idea of spitting out pits when I’m eating a dessert (even though I have no problem with chewing on a bone or removing fish bones during a dinner). Anyways, that’s ME !

My version is a lighter, airier and easier version … an in-between-a-cake-and-clafoutis-version, better adapted to the summer-fruity-dessert-eating months. I tried adapting and reducing the number of ingredients but I added « mahlepi » which I love with all cherry desserts because it is the tiny almond inside the pit of a tiny mediterranean cherry which tastes like bitter almond and cherry (but you can use almond extract instead) … I also serve the cake upside-down for a neater finish (but please do whatever you like).

Have a lovely weekend … ;)

p.s.: The UNITED KINGDOM left the European Union yesterday, this « BREXIT » makes me SAD ... The EU has just lost an ingredient ... :(

cheery cherry clafoutis(h) cake

25.06.2016

8-10

ingredients

500 grams pitted cherries (650 grams before pitting)
2 medium eggs
300 ml (1¼ cups) light cream 18-20% fat (or combine 200 ml 30% heavy cream + 100 ml milk)
3 ml (½ tsp) vanilla extract
25 grams (5 tsp) melted butter + 15 grams (1 tbsp) for buttering cake mold or tin
50 grams (½ cup) almond powder
75 grams (½ cup + 2 tbsp) cornstarch
75 grams (½ cup) white flour
125 grams (1 cup) icing sugar + 8 grams (1 tbsp) for dusting/sprinkling
4 grams (1 tsp) baking powder* (in North America, double to 2 tsp)
1 pinch (1/8 tsp) salt
1 gram (½ tsp) powdered mahlepi* (or replace with ¼ tsp almond extract)

instructions

wash cherries and remove pits by slicing cherries in half, twisting and prying the pits out (like with peaches, apricots, nectarines, etc.) and set aside in a bowl
preheat oven to 200°C
generously butter your baking mold or tin with 1 tbsp softened butter (I used a 24 cm diameter x 5 cm high silicone cake mold)
in one large bowl, whisk together all dry ingredients (flour, cornstarch, salt, icing sugar, almond powder, baking powder and ground mahlepi powder) until uniform
in another smaller bowl, whisk together all liquid ingredients (light cream, eggs, vanilla extract, melted butter) until smooth
combine the liquid ingredients with the dry ingredients, whisk until very smooth then stir in all cherries with a wooden spoon
carefully pour the fruit and cake batter mix inside your baking dish
bake for 30-35 min at 200°C (remove when the first cracks appear on top of the cake) and let cool before unmolding
when completely cooled, flip out upside-down, sprinkle/dust with 1 tbsp icing sugar and serve.

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cheery cherry clafoutis(h) cake

8-10

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cheery cherry clafoutis(h) cake

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