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Clafoutis aux Cerises  

Cherry Cake recipe


Classic French Cherry Cake
Serves 4 to 6

1½ cups milk
4 eggs
½ cup all-purpose flour
¼ cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or drained, canned, pitted Bing
cherries, or frozen sweet cherries, thawed and drained
Confectioner’s sugar

Preheat oven to 350°. To make the batter in a blender, combine the milk,
eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed
for a few seconds. Turn the machine off and scrape down the sides of the jar
with a rubber spatula, then blend again for about 40 seconds.
To make the batter by hand, stir the flour and eggs together in a large mixing bowl,
and slowly stir in the milk, sugar and vanilla extract. Beat with a whisk or a rotary
or electric beater until the flour lumps disappear and the batter is smooth.
Pat the cherries completely dry with paper towels. Spread them evenly in a
shallow, butter baking dish or pan that holds 5 to6 cups and is about 2 inches deep.
Pour in the batter. Bake on the middle shelf of the oven for 1 ½ hours, or until
the top is golden brown and firm to the touch.

Dust lightly with confectioners’ sugar, and serve the clafoutis while it is still warm.
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