Very easy clafouti (sweet pie) with frozen sour cherries for the winter when fresh ones are not available. You can also call it sour cherry pie.
For fresh cherries or sour cherries to make gluten-free Cherry Pie / Clafoutis, see the recipe here.
Cherries and sour cherries are my favorite fruits. But in winter, there are no fresh ones. A while ago, I finally found these wonderful frozen sour cherries and the best thing is that they are already pitted, which makes this clafouti even easier to make. Sour cherries also have a better dark color and that’s how your pie gets its color.
It is an ideal dessert for friends and family dinners but also accompanies your afternoon coffee or tea. For me, this sour cherry pie has no time. It is also good for breakfast, for a mid-morning snack, for a mid-noon snack, for brunch, for dessert, for an afternoon snack and generally at all time of the day.
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.
Butter and sprinkle with some sugar that is for the pan, a round baking pan with a diameter of about Ø29 cm/ Ø 11.5” inches.
Place the sour cherries in this pan and sprinkle them with the remaining sugar and the remaining melted butter.
Place the baking pan in the oven for 30 Minutes. At 20 minutes, if you want, mix the sour cherries with the syrup that has been made.
While sour cherries are baking, prepare the batter for the 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 sour 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.
Butter and sprinkle with some sugar that is for the pan, a round baking pan with a diameter of about Ø29 cm/ Ø 11.5” inches.
Place the sour cherries in this pan and sprinkle them with the remaining sugar and the remaining melted butter.
Place the baking pan in the oven for 30 Minutes. At 20 minutes, if you want, mix the sour cherries with the syrup that has been made.
While sour cherries are baking, prepare the batter for the 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 sour 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 gluten-free self-rising flour, then use gluten-free pastry flour and add 1 tsp. baking powder.
- All ingredients should be at room temperature, as well with all cakes.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
- If you don’t eat it at once and it dries out a bit, then do this trick: pierce the surface with a skewer and sprinkle it with a little sour cherry juice along with a little brandy or liqueur.
Good Luck and Bon Appétit!!!
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