Is it a cake? Is it a custard? It’s a clafoutis. This cross between a cake and a custard is a classic French dessert usually made with fresh cherries. Where I live we never get fresh cherries so Delmonte’s tinned red cherries come to the rescue.
For the batter:
3/4th cup x flour
2/3 cups x caster sugar
1/2 cup x milk ( add more if batter is too thick)
3 x eggs
2 tsps x vanilla
pinch of salt
2.5 cups x pitted cherries
1 tsp x butter for greasing the dish
Pre heat oven to 180 degrees centigrade
Sift flour in to a bowl, add sugar. Beat eggs lightly and then add to flour/sugar. Add milk, vanilla and pinch of salt.
The consistency should be of a pancake batter.
Grease either a well seasoned cast iron pan or a pyrex/ceramic baking dish with 1 tsp butter very well.
Fill with pitted cherries
Pour in the batter
Put a few more cherries on the top
Bake at 180 degrees C for 30 to 40 minutes till the top has browned, and a skewer comes out clean. If you like it more custard than cake then take out just before it sets.
Eat either plain or with cream
You can dust with caster/icing sugar but we finished this before I got to dust it with sugar. You can also make a cherry compote with the remaining cherries by pitting the cherries, putting it in a saucepan with a tbsp of caster sugar and let the cherries disintegrate and absorb the sugar. Add a bit of the tinned juice to loosen the mixtures. And again, we finished eating it before I got to make the compote…