A very easy sweet pie with the fruit of this season, the cherry. I call it cherry pie, but recently they call it the French name Clafoutis.
Easy and quick recipe if you exclude, of course, the removing the pites from the fruit. The traditional French recipe calls for the pith to be roasted to bring out more aromas. I prefer and suggest that you take them out so that it is easier when you eat it.
Anyway, cherry is my favorite fruit, which I find in abundance in early summer. I don’t know if it’s a coincidence that it coincides with the end of the school year and exams, because this fruit is considered to neutralize mental fatigue. Another relief to eat a larger portion of this dessert.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C/350°F to preheat.
Wash the cherries and remove their pits.
Butter and sprinkle with sugar a round baking pan with a diameter of about Ø29 cm/ Ø 11.5” inches.
Place cherries in this pan and sprinkle them with the remaining sugar and the remaining melted butter.
Place the baking pan in the oven for 15 Minutes. At 10 minutes, if you want, mix the cherries with the syrup that has been made.
While cherries are baking, prepare the mix for cake.
Either with a mixer or with a wire egg-beater, beat the eggs well. Slowly add the rest of the ingredients in the above order.
Add this mixture to the baking pan with the cherries and place it back in the oven.
Bake for another 35 Minutes at 180°C/350°F until gets a nice golden-brown color.
Ingredients
Directions
Turn on the oven at 180°C/350°F to preheat.
Wash the cherries and remove their pits.
Butter and sprinkle with sugar a round baking pan with a diameter of about Ø29 cm/ Ø 11.5” inches.
Place cherries in this pan and sprinkle them with the remaining sugar and the remaining melted butter.
Place the baking pan in the oven for 15 Minutes. At 10 minutes, if you want, mix the cherries with the syrup that has been made.
While cherries are baking, prepare the mix for cake.
Either with a mixer or with a wire egg-beater, beat the eggs well. Slowly add the rest of the ingredients in the above order.
Add this mixture to the baking pan with the cherries and place it back in the oven.
Bake for another 35 Minutes at 180°C/350°F until gets a nice golden-brown color.
- If you don’t have a cherry pitted tool, use a soda or beer empty bottle and a chopstick. Place the cherry in the top of the bottle and press the center of the cherry with the stick. The pit will come out and fall into the bottle.
Good Luck and Bon Appétit!!!
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