Sour Cherry Clafoutis with Almonds | French Summer Custard Cake
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50 min
Quick
Kifli Kukták
Klasszikus francia tejes pite szaftos meggyel, vaníliával és ropogós pirított mandulával. Lédús, krémes és 15 perc alatt összeállítható nyári finomság.
Preparation method
Preparation
Preheat the oven to 180 °C (top and bottom heating). Generously grease a ceramic or heatproof pie dish (approx. 24 cm in diameter) with room-temperature butter, then sprinkle with a little granulated sugar to give the edge of the pie a delicious caramelized crust.
Thoroughly drain the pitted sour cherries (if using frozen, thaw and pat off excess moisture first), then distribute them evenly over the bottom of the buttered dish.
Preparing the batter and baking
In a bowl, beat the eggs with the granulated sugar, vanilla extract, and a pinch of salt using a hand whisk until frothy.
Chef's tip
Clafoutis turns out perfect using both fresh and frozen sour cherries. The batter will deflate slightly during cooling, which is completely natural for traditional French custard cakes.
Sprinkle the sliced almonds on top before baking so they toast nicely and add a crunchy texture to the soft, creamy pie.
Ingredients
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