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.