French Cherry Cake

Cherry clafoutis

INGREDIENTS:
For a circular cake mold with a diameter of 26 cm:
700 g cherries
3 eggs
200 ml milk
100 g sugar
60 g all-purpose flour
40 g almond flour
40 g melted butter
a pinch of salt
vanilla

powdered sugar for sprinkling

PREPARATION:
Wash and pit the cherries. Place them onto the bottom of a circular cake mold, greased with butter and flour or covered with a sheet of baking paper beforehand.

Cherry clafoutis

Whisk the eggs with the sugar until it melts entirely and the mixture increases in volume. Add the two types of flour, melted butter, a pinch of salt and vanilla. Beat again with a mixer. Add the milk and beat until they combine. Pour the mixture onto the cherries.

Cherry clafoutis

Bake in a pre-heated oven at 180°C for about 40-45 minutes. Leave it to chill and then sprinkle with powdered sugar.

Cherry clafoutis

Cherry clafoutis

Cherry clafoutis

Cherry clafoutis