Friday, July 14, 2006

Cherries in Sherry - Cherry Clafoutis -


Mimi's Cherry Clafoutis -- Obachan's Version

I really want to thank LPC for sharing the recipe for this lovely cake. When I stumbled into the cherry clafoutis post on her site at the end of June, I thought, “OMG, this is something I’ve got to try!” The cherries showing from the batter were just so irresistible. So finally today, I tried out her recipe, and had a GREAT success !! :D

I have to admit that my cake didn’t have as many cherries as hers. Well, American cherries are rather expensive around here. But still the result didn't disappoint me.

I soaked the cherries in sherry for 15 to 20 minutes beforehand as someone mentioned in her comment to LPC’s post. (Yes. What's in the photo is halved cherries in sherry.) It was definitely a good idea, as I had expected. Also I added a twist or two of my own—I replaced about 1/3 of the flour with almond powder, and used soy milk in place of milk. And the result was a scrumptious combination of soft, moist and rich (but not heavy at all) cake and refreshing cherries!


I must make this cherry clafoutis again for my sister sometime this summer. She and her kids will love it, too.


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18 comments:

AveQute said...

Looks scrumptious, and the use of almond powder and soy milk sound good! I've seen recipes for clafoutis and have also seen the cakes for sale at my local gorcery store's patisserie. I need to try it sometime!

Rosa's Yummy Yums said...

That looks very fine!

obachan said...

avequte
I'm sure you'll enjoy your clafoutis. I found some clafoutis recipes on Japanese websites that used grapes instead of cherries. So that's something I might try in the near future.

rosa
Thank you :)

Ellena Mummy said...

Hi there... your this recipe sounds interesting... may i know how much cherry u used for this recipe.. cos cherry over our side here is also very expensive... can we replace it with those canned syrup cherry instead?

Actually i tot of using blueberries for this recipe, cos now it's blueberries season over at our side but i am sure whether can we subsitute for this recipe... Hope to hear some tips from you. Thanks

obachan said...

ellena mummy
Hi! nice to hear from you again. This was my very first time so I really don't know much about clafoutis to give someone a tip. :P I don't remember exactly how much cherry I used, but I would say around 20, maybe?? Using canned cherry sounds OK to me, but in that case you would probably miss the refreshing tang of the cherry...

I guess replacing the cherries with blueberries would be OK. I found a blueberry clafoutis recipe and the proportion looks almost similar to LPC's recipe, so I cannot guarantee, but just assume that the replacement would not result in a disaster.
Good luck. :D

Ellena Mummy said...

Hi...thanks alot for your prompt reply... i will try it out soon and give u a feedback on it.. :) Hope it won't turn out bad..... lolz

obachan said...

Good luck, ellena mummy! :)

LPC said...

Hello Obachan - So happy you tried the recipe and liked it! It's one of the easiest French cakes to make. The other is a yogurt cake - every French girl learns this at home with her Maman. I'll definitely keep in mind to share the yogurt cake with you next time I make it!

obachan said...

Hello LPC,
This was really good. Thanks again for sharing the recipe.
And I’m looking forward to trying your yogurt cake recipe, too. :)

Ellena Mummy said...

Hi Obachan,

I just made this cake yesterday after souring for the cherries. But my finally poduct was not as good look as your. cos all the cherries sunk to the bottom of the cake. :(

Can i just check with you? Cos the recipe said add 1 cup of milk to the finally flour batter, but for my case i only add about 1/2 cup. Cos i find that my flour batter is already quite watery so i am afraid to add in all the milk. Do you have the same prob? Is the flour batter veri watery kind? Is that the prob that cause my cherries to sink to the bottom? Thanks

obachan said...

Hi Ellena,
Glad to hear that you gave it a try. Now that you said that, yeah, the batter seemed a little runny to me, too, and I think I added a little flour to make it thicker before throwing in the cherries. I didn’t do it this time but they say coating the fruit bits or nuts with flour before adding them to batter prevents them from sinking to the bottom, but I wonder if it would affect the look of the cherries showing through…
Better luck next time (if you are going to try again).

Meow Meow said...

Hi Obachan

Merry Christmas to U!
I love to read your blog which is always so interesting!
This is my 1st time writing to you as I need to request from you the recipe of Cherry Clafooutis, which I love to try to bake...it looks yummy!! Thanks in advance.

obachan said...

Hi Meow meow,
Merry Christmas! Thanks for your comment and sorry I didn't respond earlier. Yeah, looks like LPC closed her site and her cherry clafoutis recipe is gone now. Fortunately, I found the printout of her recipe, so I can email it to you. Please let me know your email address or email me at the address on the right sidebar. It IS a wonderful dessert. You ought to give it a try ;)

Meow Meow said...

Hi Obachan

Happy New Year to you! And thanks for your respond, my email is cat.ong2907@gmail.com I will sure to try out the recipe. Thanks again! ^o^

obachan said...

Hi Meow Meow,
I emailed you the recipe on Jan. 7th. Enjoy! :D

Meow Meow said...

Hi Obachan

Sorry to trouble you again, I've not receive recipe. Could you send it to my mentioned email again? Thanks again

obachan said...

Hi,
I just emailed you the recipe again. Hope you get it this time. (Please check the spam folder, too, just in case.)

Meow Meow said...

Hi

Yes, you are right!! It was at the spam folder. How careless of me not to check that also! Thanks very much (^o^)