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.