Clafoutis with cherries
8 servings
45 minutes
Cherry clafoutis is an exquisite dessert from the depths of French cuisine that has become beloved worldwide. This airy cake, reminiscent of a soufflé, combines the tenderness of almond flour and the creamy texture of the batter with the juicy sweetness of cherries. Historically, clafoutis originated in Limousin, where it was made with cherries and a subtle hint of vanilla. Today, its variations include different berries and fruits, allowing for flavor experimentation. In this recipe, the creamy note is created by sour cream, while almond flour adds a nutty flavor that perfectly complements the rich cherries. Clafoutis can be served warm with vanilla ice cream or cold as a light summer dessert to accompany an evening tea. It is easy to prepare but looks elegant—an excellent choice for a cozy dinner or festive gathering.
1
In a blender, grind the almonds to a flour consistency, adding a little coarse sugar to prevent the almonds from turning into paste.
- Almond: 50 g
- Sugar: 50 g
2
Preheat the oven to 180 degrees.
3
Remove the pits from the cherries.
- Sweet cherry: 500 g
4
Beat the eggs with sour cream.
- Chicken egg: 4 pieces
- Sour cream 35%: 200 g
5
In a separate bowl, mix almond flour, vanilla sugar, sugar (if you like it sweeter, you can increase the sugar amount to 100 g), starch, and baking powder.
- Almond: 50 g
- Vanilla sugar: 30 g
- Sugar: 50 g
- Starch: 50 g
- Baking powder (raising agent): 10 g
6
With the mixer running, mix the dry ingredients into the egg-sour cream mixture.
7
Grease the bottom of the mold with butter and dust with flour.
8
Pour the dough into the mold.
9
Add cherries to the dough.
- Sweet cherry: 500 g
10
Bake for about 30 minutes. Baking time depends on the size of the pan you use; the thinner the layer of dough, the faster it cooks. Check for doneness with a toothpick. If the clafoutis needs more baking, you can cover it with foil to prevent the crust from burning and keep it in the oven for an additional 5-10 minutes.
11
It can be served both hot with a scoop of vanilla ice cream and cold.
