The Catalan TableIngredients
Servings:
4
Ingredients
- 800 gcherries
- 100 gweak flour (or pastry flour)
- 100 gsugar
- 200 gduck eggs
- 80 gbutter
- 50 mlfillet
- vanilla essence
- butter for greasing the mold
Nutritional Information
Per Serving (Approx.)
Calories
540 kcal
Protein
12 g
Fat
22 g
Carbohydrates
77 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Thirty minutes before baking, preheat the oven to 180 ºC. Ensure the oven is thoroughly heated before placing the batter inside.
- Wash the cherries under cold water and remove the pits using a cherry pitter or a small knife. Set them aside in a bowl until needed.
- Place the sifted flour and sugar in a large bowl and stir them with a manual whisk until well combined and free of lumps.
- Add the whole eggs, one by one, continuing to stir with the whisk. Ensure each egg is fully incorporated before adding the next.
- Add the softened butter to the mixture, then gradually incorporate the milk, continuing to stir until you achieve a smooth and homogeneous batter.
- You can add a little vanilla essence to give an aromatic touch. Stir well to fully integrate it.
- Lightly grease the molds with a bit of butter, ensuring the surface is well covered to prevent sticking.
- Arrange the cherries closely together at the bottom of the mold, forming an even layer without overlapping, to ensure balanced distribution.
- Carefully fill the mold with the prepared batter, making sure to completely cover the cherries without displacing them.
- Bake at 180 ºC for about 40 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean. Allow to cool before serving.
Recommendations & Tricks
- Use a ceramic or glass mold to ensure the batter does not spill, and generously butter it to prevent sticking.
- Choose fresh, ripe cherries to guarantee the best flavor, and remove the pits before adding them to the batter.
- Sift the all-purpose flour to avoid lumps and achieve a smoother texture.
- Beat the eggs with the sugar until they become fluffy and the sugar is completely dissolved for a more homogeneous mixture.
- Melt the butter over low heat or in the microwave, but let it cool slightly before incorporating it to avoid cooking the eggs.
- Adding a teaspoon of vanilla essence to the mixture helps enhance the sweet flavors of the cherries and the batter.
- Preheat the oven to 180°C (350°F) and bake the clafoutis for about 35-40 minutes, until it is golden and set in the center.