Cherries clafoutis
This is the cherry season! Enjoy it! This week I propose to you a great cake recipe for cherries: the cherry clafoutis cake. Wine & Food Pairings possibilities are available at the end of the recipe.
Time: 55min/1h
Ingredients: (for 6 people)
- 4 eggs
- 550 g (19,4 oz) of cherries
- 2 drops of almond extract
- 2 drops of vanilla extract
- 120 ml (4,22 fl. oz) of milk
- 1 packet of vanilla sugar
- 110 g (3,88 oz) flour
- 60 g (2,11 oz) of white sugar
- 60 g (2,11 oz) of cane sugar
- 15 g (0,5 oz) of butter + 5 g (0,18 oz) for the mould
Preparation:
- Wash cherries and remove the stems
- Preheat the oven to 180°C (356°F)
- Break the eggs into a bowl and beat them
- Add the two types of sugar (white sugar and cane sugar) and flour and stir
- Add the vanilla sugar and stir
- Add 2 drops of almond extract and 2 drops of Vanilla extract
- Add milk and stir
- Melt 15 g (0,5 oz) of butter, then add it to the preparation
- Butter the cake mold with 5 g (0,18 oz) of butter
- Put the cherries in the cake pan
- Pour the mixture into the cake mold (on cherries)
- Bake for about 40 minutes
- Remove and let cool off
- Bon appétit! Enjoy it !
Wine & food pairing tips: What to drink with a cherries clafoutis cake ?
- Crémant d’Alsace – Alsace (sparkling)
- Rosé Crémant d’Alsace – Alsace (sparkling rosé)
- Floc de Gascogne Rosé – South West (sweet)
- Crémant du Jura rosé – Jura (sparkling rosé)
- Crémant de Loire Rosé – Loire (sparkling rosé)
- Macvin of Jura – Jura (rosé)
- Cabernet d’Anjou – Loire (rosé)
- Crémant de Bourgogne rosé – Bourgogne (sparkling rosé)
- Lambrusco rosé – Emilia-Romagna (sparkling rosé)
- Vin du Bugey – Savoie and Bugey (rosé)
- Côtes de Provence rosé – Provence (rosé)
- Moscato d’Asti – Piedmont, Italie (sparkling)
- Champagne – Champagne (sparkling)
- Blanquette de Limoux – Languedoc Roussillon (sparkling)
- Champagne rosé – Champagne (sparkling rosé)
- Sparkling wine Napa Valley (Brut) – Napa Valley, USA (sparkling)
- …
Jonathan Choukroun Chicheportiche