This French clafouti is one of my favorite cakes from when I was a kid! It’s sweet and fruity with a hint of vanilla.
Here’s what you need for the recipe:
700g – 1400g of cherries (fresh is better, but work with what you can get.) 2 cups of flour
1 cup of brown sugar
4 eggs & 4 egg whites
1/2 liter of milk
1 whole stick of butter
2 tea spoons vanilla extract
1 pinch of salt
Set your oven to 350 degrees F, melt your butter, get a bowl out, and mix each ingredient in until smooth in the following order: start by whisking the eggs, then add a pinch of salt, the sugar, the vanilla extract, and the flour, the butter and finally the milk.
Mixing until smooth each time you add an ingredient is a tad painstaking, but it makes the overall process a lot easier (ie. you won’t be fighting a goopy mess.)
Optional: add a little butter and sugar on top.
Bake at 350 degrees F for 45 minutes, but check it after 30 minutes, then 40 to make sure it’s not burning.
I decided to try out a new recipe for my boyfriend’s dad’s birthday and proceeded to make a fine mess of the whole thing.
Here’s how to make it successfully!
First, here’s what you’ll need:
Plain yogurt — pay very close attention to its size since it’s what you’ll be using to measure the rest of your ingredients. I used a 2lb container of Trader Joe’s Plain, Nonfat Organic yogurt. (The 2 lb container was enough for 3-4 cakes.)
The Recipe calls for 3 eggs, but I used 6 since my pot of yogurt was so big.
Use the yogurt container to measure out 3 pots of flour.
You’ll also need 1.5 pots of sugar.
The recipe mentions a “packet of baking powder” so I eyeballed 1-2 tablespoons.
2-3 pears (per cake, or more!)
Chocolate powder (as much as you want.)
Lastly, use the same yogurt pot to measure out 3/4 pot of oil (I used vegetable oil.)
Measure out and mix the plain yogurt, flour, sugar, baking powder, eggs, oil and chocolate powder.
This is a good time to start pre-heating your oven to 350 degrees F.
Then skin the pears, take out the core, and cut into pieces (I cut mine into pieces a little larger than quarters.)
On about middle-heat, candy the pears in butter. This should take about 5 minutes.
Once they’re turning brown, add some powdered sugar (enough to cover all the pears with a light coating) and the vanilla extract.
A minute or 2 later, your pears should be ready so add them to your dough.
Prepare your cake mold: butter the bottom and sides, then add a handful of flour to the bottom to help it not stick.
I put half the pears in the bottom of the mold, then added a layer of cake, and layered the rest of the pears on top. Having pears on the bottom did make it a bit tougher to serve…
Once your oven is ready, put the mold (with cake and all) in. The recipe said to let it cook 25 minutes but mine took about 35 minutes. The mold I used was rather large and deep. I recommend setting your timer to 20 minutes and checking the cake every 10 minutes after (more often and you’ll lose all your heat.)
The cake is ready once you can insert a knife into the center and it does not come out with chocolate goo.
And there you go! I let my cake cool before eating but this would probably be yummy warm with vanilla ice cream and caramel sauce =3
Alex and I went to Chevreuse to celebrate my grandpa’s birthday today. There was snow everywhere! It was so beautiful ^^ but I fell asleep on the couch in the afternoon and didn’t get to go out on a walk ><‘