Makes: 1 Cherry Clafouti Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 30 – 35 minutes
Ingredients
| 125 |
ml |
Cake flour (½ cup) |
|
|
A pinch of salt |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
|
3 |
Large eggs |
| 125 |
ml |
Sugar (½ cup) |
| 310 |
ml |
Milk (1¼ cups) |
| 3 |
ml |
Vanilla extract (½ tsp) |
| 15 |
g |
Butter, softened (1 tbsp) |
| 30 |
ml |
Sugar (2 tbsp) |
| 300 |
g |
Cherries, stoned or any other fruit of choice |
|
|
Icing sugar, for dusting |
Method
- Sift the cake flour and salt together. Add the Anchor Instant Yeast and mix.
- Beat the eggs and sugar together until thick and creamy.
- Add the milk and stir well. Add the flour mixture to the batter mixture. Add the vanilla and mix.
- Cover the batter and set aside for 15 – 20 minutes.
- In the meantime grease a pie dish with butter and sprinkle with sugar.
- Arrange the cherries / fruit to cover the base of the dish and place the dish into the oven for 5 minutes so that the fruit can soften.
- Remove the dish from the oven and pour the batter over the cherries / fruit until they are just covered. Return to the oven and bake in a preheated oven for 180 ˚C / 350 ˚F for about 30 – 35 minutes, or until puffy and golden.
- Dust the Clafouti with icing sugar and serve lukewarm.
