Clafoutis with sour cherries
Clafoutis with sour cherries takes around 45 minutes from beginning to end. This recipe serves 8 and costs 75 cents per serving. This dessert has 230 calories, 6g of protein, and 8g of fat per serving. 2 people have tried and liked this recipe. A mixture of almond essence, amaretto, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 28%, this dish is not so great. Gluten-Free Wild Rice Salad with Chanterelles, Sour Cherries and Cashew Sour Cream, The Best Baked Brie with Balsamic Cherries (gluten-free) The Best Baked Brie with Balsamic Cherries (gluten-free), and Sour Cherry Clafoutis are very similar to this recipe.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 teaspoon almond essence
1 tablespoon Amaretto
400 grams sour cherries, pitted
4 eggs
300 milliliters milk
100 grams plain flour, sifted
of salt
100 grams Demerrara sugar
100 milliliters whipping cream
Equipment:
toothpicks
oven
Cooking instruction summary:
- Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved.
- Add the flour slowly and continue to beat the mixture..
- Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter.
- Add Amaretto and almond extract.
- Stirr in sour cherries.
- Pour the mixture into the lightly buttered ovenproof dish.
- Bake the cake in preheated oven at 180C for 50 minutes or until done. The centre of the cake should be completely baked (the trick with a toothpick).
- Allow to cool down a little, serve warm or at room temperature, never too hot or too cold
Step by step:
1. Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved.
2. Add the flour slowly and continue to beat the mixture..
3. Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter.
4. Add Amaretto and almond extract.Stirr in sour cherries.
5. Pour the mixture into the lightly buttered ovenproof dish.
6. Bake the cake in preheated oven at 180C for 50 minutes or until done. The centre of the cake should be completely baked (the trick with a toothpick).Allow to cool down a little, serve warm or at room temperature, never too hot or too cold
Nutrition Information:
covered percent of daily need
