For ➏-➑30 g unsalted butter*
400 g cherries, pitted**
75 g wheat flour***
1 pinch of salt
65 g white caster sugar****
3 medium eggs
30 cl whole milk*****
2 tbs powdered sugar
Preheat the oven to 190 °C. Melt the butter in a saucepan over low heat, stirring frequently. Grease the cake tin (Ø 24 cm) with some extra (not melted) butter. Sprinkle with some flour.
If necessary, pit the cherries and divide them over the cake tin. Sift the flour into a bowl and mix in the salt and sugar. Beat in the eggs, followed by the milk and melted butter, until no lumps remain.
Pour the batter over the cherries. Bake the clafoutis in the center of the oven for 30 m until done and golden brown.
Remove the mold from the oven and sprinkle the clafoutis with the icing sugar.
Serve warm.
*replace with vegetable butter or oil
**Unpitted cherries release less moisture
***Replace 25 g with almond flour
**** Replace with sugar substitute
***** Replace if necessary. by lactose-free milk or vegetable variant
