Spring and summer are my favourite seasons of the year - not only because of the beautiful weather, but also because of their wide variety of fruits and berries that are in season. You can use them for so many different cakes and desserts, but also make delicious marmalades, compotes and sauces that you then can use throughout the colder months and still enjoy their great taste.
This time I used self-picked sour cherries, amazing for compotes and sweet cakes. A great flavour combination with cherries is Amaretto or almond extract - it balances out the sourness and tanginess of the sour cherry and brings everything beautifully together. Cake-wise I opted for the clafoutis, a French dessert which is known to have a flan-like consistency and can be wonderfully eaten while still warm with some vanilla ice cream or cooled down with greek yoghurt.
For 1 clafoutis you will need:
around 400g sour cherries
3 eggs
100g plain flour
60g sugar
100g whole milk
1tsp baking powder
1tsp amaretto or almond extract
icing sugar for dusting
Preheat the oven to 180°C. Grease a tart tin slightly with butter. Cut the sour cherries in half, take out the pip and set them aside. Combine all the ingredients together and mix them either with a hand blender or with a normal whisk until you have an even batter, looking similar like pancake-batter. If it is too runny, add a little bit more flour or if the batter looks too thick add a little bit more milk. Pour everything into the tart tin and place the sour cherries in a nice pattern on top. Put the clafoutis into the oven for around 30 minutes, or until golden brown and fully set. Once it is fully baked, take it out of the oven, let it slightly cool down and dust icing sugar on top. Serve it warm with ice cream or cooled down with greek yoghurt.
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