This traditional clafoutis aux cerises removes the pits, but adds mahlab to impart a complex almond flavour.
Prep Time15 minutesmins
Cook Time25 minutesmins
Resting Time20 minutesmins
Course: Dessert
Cuisine: French, Middle Eastern
Keyword: cherries, cherry clafoutis, cherry tomatoes, clafoutis, clafoutis aux cerises, french dessert, mahlab, mahleb, middle eastern dessert, summer dessert
Servings: 8people
Author: The Elegant Economist
Ingredients
2generous cupsfresh cherries, pitted(about 500g)
3eggs
¾cupgranulated sugar(170g)
4Tbspunsalted butter, softenedplus more for greasing cake tin
1cupall purpose flour
1tspground mahlab
pinchsalt
1¼cupwhole milk(315ml)
1tspvanilla
¼cuppowdered sugar, for dusting
Instructions
Pit your cherries, ensuring that none remain. Preheat oven to 375°F / 190°C.
Place pitted cherries in a greased medium baking dish or cake tin ( I used a 9" / 22cm round).
In a stand mixer, or with a whisk - whisk your eggs and sugar until light in colour. Slowly add in the softened butter and combine thoroughly.
Add your flour, mahlab, and salt and combine until fully incorporated.
While the mixer is running, add your milk a little at a time, whisking on medium. Add your vanilla, and continue to whisk until the batter is smooth and shiny.
Pour your batter over the cherries, and bake for 20-25 minutes, until just set in the centre.
Cool on a wire rack for twenty minutes, dust with powdered sugar and serve with whipped cream if desired.