Clafoutis – French Cherry Cake

French Cherry Сlafoutis is a low-calorie French milk cherry pie. You can cook clafoutis with cherries, sour cherries, peaches, apricots or currants – choose fruits and berries with sourness – the taste of the cake will be much better. Сlafoutis is, probably, the best summer dessert – easy recipe, accessible ingredients, and, not the least; this fruit cake is very tasty, even cold. Cherry lover? Try our Meringue Cherry Pavlova Cake or Chocolate Cherry Black Forest Cake.


Cherry Clafoutis Cake

Ingredients

  • 3 small Eggs (small), or 2 medium
  • 80 g Sugar
  • 70 g Flour
  • 160 ml Milk
  • 600 g Cherry (sour cherry), fresh or canned
  • 1 tsp Vanilla Extract
  • 2 tbsp Brandy
  • A pinch of Salt

FOR THE FORM

  • 10 g Butter
  • 3 tbsp Sugar

Instructions

Remove pits from cherries (strain canned cherries).

Break eggs (room temperature) into a bowl, add sugar. Beat until the mixture turns white and approximately doubles in volume.
Add sifted flour and a pinch of salt. Beat a little more with a mixer. Gradually add milk and 1 tsp of vanilla essence, stirring with a whisk. Add brandy, mix well.

Grease a form with a diameter of 25 cm with butter, sprinkle with 3 tbsp of sugar.

Put the cherries in the form. Gently pour the dough.

Bake until golden brown for about 45 minutes at 160°C (the time is for the ventilated oven. For the static oven, baking time is about 55 minutes at 180°C).

Remove from the oven and leave to cool.

Cherry Clafoutis Cake
    Cherry Сlafoutis - low-calorie French milk cherry pie.

    Cherry Clafoutis Cake

    Servings: 6-8

Ingredients

  • 3 small Eggs (small), or 2 medium
  • 80 g Sugar
  • 70 g Flour
  • 160 ml Milk
  • 600 g Cherry (sour cherry), fresh or canned
  • 1 tsp Vanilla Extract
  • 2 tbsp Brandy
  • A pinch of Salt
  • FOR THE FORM
  • 10 g Butter
  • 3 tbsp Sugar

Instructions

  1. Remove pits from cherries (strain canned cherries).
  2. Break eggs (room temperature) into a bowl, add sugar. Beat until the mixture turns white and approximately doubles in volume. Add sifted flour and a pinch of salt. Beat a little more with a mixer. Gradually add milk and 1 tsp of vanilla essence, stirring with a whisk. Add brandy, mix well.
  3. Grease a form with a diameter of 25 cm with butter, sprinkle with 3 tbsp of sugar. Put the cherries in the form. Gently pour the dough.
  4. Bake until golden brown for about 45 minutes at 160°C (the time is for the ventilated oven. For the static oven, baking time is about 55 minutes at 180°C). Remove from the oven and leave to cool.
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