Clafoutis is a traditional French recipe, basically it´s an alternative to Slovak cake called “bublanina”. Although in “bublanina”, we use a sponge cake, in clafoutis the cake is different, I could say creamy. That´s the reason why I wanted to try it out. And when is better time for that if not now, during the period of cherries?
Recipe (for medium size round baking pan)
750 g cherries
80 g butter
200 g all-purpose flour
120 g icing sugar
Pinch of salt
1 packet of vanilla sugar
5 eggs
400 ml milk
Directions:
1. Wash and pit the cherries. The original French recipe consists of cherries with cherry stones, but I think it´s easier to pit them.
2. Melt the butter. In a bowl mix flour, sugar, salt and vanilla sugar together. Progressively and alternately add eggs and milk. Mix it and add melted butter. Mix until combined.
3. Grease the pan with butter. Distribute the cherries in the baking pan densely. Pour the batter over the cherries.
4. Bake about 10 minutes on 210 degrees, then lower the temperature on 180 degrees and bake for another about 40 minutes. During the baking, butter is visible on the top of cake, but when it´s cooled, the butter will disappear. The cake will kind of puff in the middle during baking, just inserted the toothpick into it, when it´s cooled, it will deflate.
5. Serve it with sprinkled icing sugar.
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