Cherry Clafoutis

Want to try to make a French dessert? Here is the recipe for the Cherry Clafoutis.
This is a flan type of cake that is definitely delicious with cherries but you can try with blueberries, apricots, prunes, cranberries or plums. It really depends on what is in season since it is better to use fresh fruits.
Let me know which one you try!

3/4 lb (375g) sweet cherries (pitted cherries are easier to eat!)
3 tbs dark rum
1/4 cup (1+1/8 oz/34g) all-purpose flour
1/2 cup (3+1/2 oz/105g) sugar, plus extra for dusting
1/4 tsp salt
3 large eggs, at room temperature
1 cup (8 fl oz/ 250 ml) heavy cream
Unsalted butter for greasing
Make 6-8 servings

Preheat the oven to 375⁰F (190⁰C). Grease a shallow 9 inch baking dish and dust with sugar. The dish size will change the amount of time you will bake your cake.  The best thing to do is to try once with your dish and see if you need a little more or less batter next time.

Pit the cherries (this is a messy process; use gloves!), toss them in a bowl with the rum. Set aside.

In another bowl, whisk together the flour, sugar and salt. Add the eggs and mix until the batter is smooth. Pour the cream slowly, constantly whisking. Add thew cherries and their juice into the batter and stir until just blended. Pour the batter into the baking dish.

Bake for 35 minutes.  Check the cake with a knife or a toothpick, if it comes out almost clean, your cake is ready!
You can serve the clafoutis warm directly out of the oven. But it will also be very good cold so keep the leftover in the fridge for the next day!

The original recipe was found in the cookbook “Williams-Sonoma: Dessert”
The text was modified by Marina
Photographs by Marina


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