Cherry Clafoutis #BastilleDay #MimiThorisson.

It’s Bastille Day.
Time to make a cherry or plum or pear Clafoutis.
Adulterated from Mimi Thorisson .
Do you know her? She’s lives a most fabulous life in the Medoc. I would so love to do one of her cooking courses. She writes “What I love about this recipe is the salted butter aftertaste that go so well with the cherries. The most simple cake to make!”

You need:
500 cherries or plums or poached pears.
4 eggs
50 g/ 3 & 1/2 tbsp salted butter, melted and extra for lining the cake pan (you can use plain butter if you prefer)
200 ml/ 0.8 cup full milk
100 g/ ¾ cup + 2 tbsp plain flour
60 g/ 1/3 cup plain sugar
1 packet of vanilla sugar (7.5 g/ 1 1/2 tsp)
1 tbsp orange blossom water
Icing sugar, for dusting
A pinch of salt

• Preheat oven 200°C/ 400 F
• Butter and moisterise (generously) a cake pan.
• Rinse cherries and pat them dry. As you would your Burberry trench after rain.
• Place them in the bottom of the cake pan.
• In a large bowl, combine flour, sugar, salt and vanilla sugar.
• Add milk and eggs (one by one), whisking gently.
• Add orange blossom water and butter, mix until you get a smooth batter.
• Pour batter on top of cherries.
• Bake for 15 minutes at 200°C/ 400 F, then lower heat to 180°C/ 350 F and cook for a further 30 minutes.
• Leave to cool and set (the clafoutis will be all puffed up and set evenly).
• Sprinkle icing sugar and serve immediately.