Cherry clafoutis

NOTES

In authentic French clafoutis they leave cherries pits intact as they give an extra almond flavor.
In case you pit the cherries, put on gloves, to avoid coloring your hands.
Ten minutes before removing clafoutis out of the oven, sprinkle quickly (so that the temperature of the oven doesn’t drop) with chopped almonds.
Clafoutis must be juicy, so don’t overbake it.

	350 – 400 gr. cherries
	40 gr. butter + 1 tbsp for greasing
	4 eggs
	100 ml milk
	60 gr. flour for all purposes
	40 gr. almond powder
	80 gr. sugar + 2 tbsp sugar for the cherries
	1 tbsp vanilla extract
	½ tsp sea salt
	1 tsp baking powder
	Chopped almonds for sprinkling
	Icing sugar for sprinkling

1.	Pit the cherries weather with a cherry pitting tool or improvise with a hairpin.
2.	In a big bowl, mix pitted cherries with 2 tbs of sugar.
3.	Grease a 25 cm baking dish, or 6 individual ramekins with softened butter.
4.	Place cherries to the greasy baking dish (or individual dishes) and bake in a preheated oven to 200o Celsius for 10 minutes, so the fruit begins to soften.
5.	While the cherries are in the oven, whisk sugar with eggs and salt until combined, in a big bowl. Gradually, add milk, melted butter, vanilla and all dry ingredients. Make sure that the mixture is completely smooth.
6.	Remove the baking dish (or ramekins) from the oven, pour the batter into it.
7.	Bake to 180o Celsius for 25 minutes.
8.	If you decide to bake clafoutis in a big baking dish rather than ramekins, you’ll bake it 5-10 minutes further.
9.	Let it cool slightly until lukewarm.
10.	Dust clafoutis with icing sugar or serve it while still lukewarm with a scoop of vanilla ice cream.