Cucina Italiana
Clafoutis with cherries
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- 125 g (4 1/2oz) white flour
- 125 g (4 1/2oz) sugar
- 4 eggs
- 500 ml (16 fl oz - 2 C) milk
- Pinch of salt
- 30 g (1 oz) icing sugar
- 1 kg (2 1/4 lb) cherries
- Time:
preparation: 25 minutes
cooking: 40 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
The clafoutis is a traditional French cake. This recipe belongs to the Limousin region, whose capital is the city of Limoges. But
this cake is very diffused in Italy too. A lot of changes
have been made and we also use other fruits.
To make it you have to choose very juicy and pulpy cherries but you mustn't remove their seeds. The seeds make aromatic this cake.
Remove the stalks from the cherries; wash them and pat dry with absorbent kitchen paper.
Preheat oven to 180°C (350°F).
Mix the sugar with the flour in a large bowl; add the eggs, one a time, stirring with a whisker continuously. At this point add the salt
and then milk slowly, stirring continuously.
You have to obtain a puffed and foamy mixture.
Butter a metal pie dish (32x22x4 cm - 13x9x2 in).
Add the cherries to the mixture and pour it into the pie dish.
Bake for about 40 minutes or until the surface is nicely golden.
Remove from the pie dish when it is cold; dredge with icing sugar just before serving it.
What's the right wine for " Clafoutis with cherries " ?
Our suggestion is : Brachetto d'Acqui (a red sparkling wine from Piedmont - Italy).
