I visited my Greek mate's blog, Peter G of Souvlaki for the Soul, resides in Sydney, Australia one day, and bumped into his gorgeous photographs of cherry clafoutis. What makes more of this sudden appetite rising to its peak is that the photos speak to me and convince me that it is delicious!
And so I made my way to the kitchen while, luckily, we bought some plump and juicy cherries from the local market that very day. Can't wait too long, can we?
Here's my simple recipe for gluten-free cherry clafoutis.
Gluten-Free Cherry Clafoutis for Two
I just did not really measure the ingredients, so this one is approximate measurements. Please, feel free to adapt to suit your needs. I prefer not too sweet clafoutis, for cherries are already contributing the sweetness in it.
2 cups pitted cherries
1 Tbs caster sugar
splash of orange juice
2 eggs + 1 egg yolk
2 Tbs - 1/4 cup caster sugar
3 Tbs cup gluten-free flour + 1/8 tsp baking powder, sifted
1/4 tsp vanilla bean paste
1/2 tsp orange zest
about 1/2-3/4 cup milk + 3 Tbs fresh cream
Preheat the oven to 180C. Lightly greased ramekins. Put the pitted cherries in each ramekin, sprinkle with sugar. Combine until well-coated. Splash freshly squeeze orange juice. Put in the oven for about 5-8 minutes until the fruits are just soften.
Beat eggs and egg yolk until smooth and fluffy with sugar and vanilla bean paste. Add in orange zest. Fold in sifted flour and baking powder. Trickle milk + cream a little bit at a time until the mixture is thinner but not so thin. It is just like your pancake batter, not so thick, nor too thin. Pour this mixture into ramekins, just to cover the cherries. Bake for 40-45 minutes or until cooked and golden, and there's no runny mixture in the centre although it may be still wobbly. Remove from the oven. Cool for about 5-10 minutes. Dust with icing sugar, and serve warm. Lovely for celebrating Christmas over Christmas dinner in a romantic evening with your beloved. Makes 2.