Clafoutis Limousin

I know that this title must sound somewhat barbarian to many of you, but it is only the name of the French cake, which recipe I am going to write hereunder. Limousin is a province of France, Limoges its capital, and the clafoutis is a speciality of this place. My grandmother who was coming from Limoges passed to me this traditional recipe. 

Those sweet cherries are just a dream, eaten freshly cut from the tree.

For my cake, I prefer to use sour cherries. They give a very pleasant slightly acid taste.

Yesterday I was offered this tool by a friend. It is a stoner. I decided to try it, and I can say it did the job successfully! It did not throw red juice on me and all around, as my old tool used to do.

Here is the clafoutis, straight out of the stove.

Now, let's write the recipe :

First of all, wash and stone the cherries.

For this cake I use a square pan 9 inches sides and 2 inches deep.

Butter the pan.

Preheat the oven to 350oF.

Ingredients : 

• 1lb sour cherries or sweet cherries
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3 medium eggs
• 1 cup milk
• 1 cup fresh liquid cream
• 1 tablespoon rum or cognac
• 2 tablespoons sugar to sprinkle at the end

In a big bowl, sift together the flour, sugar and salt.

In the center add the eggs and a little milk.

Start whisking, adding the milk and the cream little by little.

Add the cognac.
Spread the sherries in the prepared pan

Pour the batter in the pan, over the cherries.

Bake for 30 to 35 mn.

Turn off the stove.

Sprinkle the sugar over the cake, and leave for 5 mn in the closed stove.
Serve slightly warm or cold.

Enjoy your cake!

Christine