This recipe comes from one of my favorite bloggers and cookbook authors: Mimi Thorisson, I highly recommend perusing her blog, Manger, and I dare you to not fall in love with the dreamy images of a perfect little town and this beautiful family living in southern France. All the photographs you see on the blog were taken by Mimi’s husband, it’s truly storytelling at it’s best. Their story, the food, the blog, the cookbooks… c’est magnifique!
Mimi’s Recipe – I did not change a thing, it’s copied directly from her blog. That’s her finished photo on the left.
What I love about this recipe is the salted butter aftertaste that goes so well with the cherries. The most simple cake to make!
500 g/ 1 pound cherries
50 g/ 3 & 1/2 tbsp salted butter, melted and extra for lining the cake pan (you can use plain butter if you prefer)
200 ml/ 0.8 cup full milk
100 g/ ¾ cup + 2 tbsp plain flour
60 g/ 1/3 cup plain sugar
1 packet of vanilla sugar (7.5 g/ 1 1/2 tsp)
1 tbsp orange blossom water
Icing sugar, for dusting
A pinch of salt
Preheat oven 200°C/ 400 F
Butter (generously) a cake pan.
Rinse cherries and pat them dry. I leave the stones but you can remove them if you prefer)
Place them in the bottom of the cake pan.
In a large bowl, combine flour, sugar, salt and vanilla sugar. Add milk and eggs (one by one), whisking gently. Add orange blossom water and butter, mix until you get a smooth batter.
Pour batter on top of cherries.
Bake for 15 minutes at 200°C/ 400 F, then lower heat to 180°C/ 350 F and cook for a further 30 minutes. Leave to cool and set (the clafoutis will be all puffed up and set evenly).
Sprinkle icing sugar and serve immediately.
The orange blossom water, I found that at Whole Foods but if you have time you can buy on Amazon
Mimi recommends not pitting the cherries, that’s tradition. However, I did remove the pits. Not knowing who might stop by and have a slice I didn’t want anyone to chip a tooth if I forgot to tell them to ‘watch the pits’! 🙂
And when she mentions that it will poof up, it really does poof up BIG, but no worries it settles back down.