Classic French Cherry Cake
Serves 4 to 6
Ingredients:
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
Method:
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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