First recipe to be tried from Desserts, the English translation of Italian cookbook Segreti del Dolce (sorry, couldn’t find the English version to link anywhere online!)
It seems that most of the cake recipes use very little flour, and after making this clafoutis — a French country dessert that’s something between a custard and a cake — I’m beginning to think that flour-based sweets are perhaps more North American than I thought! What I like about the cherry clafoutis is the contact you have with the cherries. The recipe calls for 1 lb of pitted cherries, and for obvious reasons you can expect to have your hands deliciously stained with red juice.
After I baked one word-for-word from the book, I went online to see what other cherry clafoutis were like. After adding almond meal and using the whisk over the blender, I thought this version was the better of the two. Bear in mind as well that the portions below fit into a dish no larger than 7″
Recipe adapted from Simone Rugiati and Licia Cagnoni
- 3/4 cup plus 1 tbspn (or 100g) all-purpose flour
- 1/4 cup toasted almonds, finely ground
- 2 eggs
- 6 1/2 tbspn sugar
- 2 tsp vanilla extract
- 1 cup milk
- 1 pat of butter (enough to generously butter a deep baking dish)
- 1 lb black cherries, pitted
- icing sugar, to garnish
- Preheat the oven to 425ºF, and butter a deep baking dish (you’ll need butter as opposed to a light oil spray).
- Thoroughly mix the ground almonds with flour. In a separate bowl, whisk eggs and sugar. Adding the flour mixture and salt to the eggs, continue whisking.
- Gradually whisk in the milk, being careful not to let lumps form. The batter should be smooth and creamy. I found the batter to be a little runny at this point, but don’t add any more flour!
- Pour the batter into the baking pan two-thirds full. Distribute cherries evenly into the batter, and pour in remaining batter overtop.
- Bake for 20-25 mintutes, or until the cake is golden-brown. The cake will puff up for a little while, but after it cools it will relax back into the pan. Sprinkle with icing sugar, and serve with a bit of whipping cream at room temperature.