Ingredients
Scale
- 1 pound cherries
- 4 eggs
- 2 tablespoons salted butter, melted + extra for lining the cake pan
- 1 cup whole milk
- ¾ cup all purpose flour
- 1/2 cup sugar
- 1 tbsp orange blossom water or sub for vanilla
- Juice from 1/2 a lemon
- 2 tablespoons sugar, for dusting
- A pinch of salt
Instructions
Preheat oven 400°F
- Butter (generously) a cake pan.
- Rinse cherries and pat them dry and remove the seeds. Then place the cherries in the bottom of the cake pan.
- In a large bowl, combine flour, sugar, and salt. Add milk and whisk then whisk in eggs (one by one). Add orange blossom water (or vanilla) and melted butter, mix until you get a smooth batter. Pour batter on top of cherries.
- Bake for 15 minutes at 400°F, then lower heat to 350°F and cook for another 30 minutes. Leave to cool and set (the clafoutis will be all puffed up and set evenly).
- Sprinkle repaining sugar and serve immediately.
Notes
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.