You can put a cherry on pretty much everything.
On a sundae,
on a milkshake,
in your cocktail,
in your cookies,
or for this instance, on a cake.
Don’t they just prettify ?
I have apple juice in this cake. And cherries both ON the cake and IN the cake.
Well, at least that was the intention. To have bits of cherries throughout the cake. But it seems like the Maraschinos had other plans. They all decided to go south to the bottom of the cake.
I patted the cherries dry before folding it into the batter. I sprinkled them with flour too. But neither seemed to work. I guess it must have been the batter which wasnt thick enough.
Anyways no point beating yourself about for sunken cherries. It just means you gotta dig deeper to get the good stuffs.
Or you can distract people by cutting the cake into fancy shapes, and of course, top it off with yet another cherry!
Lemon Cherry Cake
200 gr butter
125 gr caster sugar
200 gr AP flour
30 gr cornflour
15 gr milk powder
2 tsp baking powder
75 ml apple juice
100 gr maraschino cherries
1. Sift the AP, cornflour, milk powder and baking powder into a bowl.
2. Beat butter and sugar till light and fluffy. Add the eggs gradually, making sure that each is incorporated before adding the next one.
3. Add the flour mixture alternately with the apple juice.
4. Fold in the diced cherries.
5. Pour into a pregreased and prelined 22 x 22 x4 cm baking tin.
6. Bake at 180 degree celcius for 30 minutes or till it gets cooked.
To be completely honest with you, both of these words “clafoutis” and “flaugnarde” are very alien to me. But i’ve seen them around the web, to know that they are baked custards with various fruits in them.
The more common of the two, is the cherry clafoutis. The term “clafoutis” is exclusive to this French dessert only when the fruit contained in it are cherries.
This guy here for example is a cherry clafoutis, and traditionally the cherries are submerged into the custard batter whole, with pits and all. The pits are supposed to impart a stronger cherry flavour into the batter.
Also, traditionally, this dish is served with a generous sift of icing sugar, yeah, i got no prob with that.
So what about flaugnarde?
Flaugnarde is the name used when the fruits used in this dessert are NOT cherries,
This guy here for example is a blueberry flaugnarde. They are still of the same flan batter though, just different fruits, and different names.
and, let’s not forget the signature icing sugar dusting
So what’s the verdict on Clafoutis and Flaugnarde? or of cherries and blueberries?
Well, truthfully, i have never tasted this dessert before, and i don’t know exactly how they are supposed to taste.
But i think i might have overbaked mine, cause mine were like pancakes, the custard was too set and there was nothing soft and custardy about this dessert.
But then again, that might be how this dessert is supposed to be. That they are firm and are able to be cut through cleanly, cause after all, unlike flan, there is flour within the recipe.
Recipe taken from Wendyinkk
65gm whipping cream
½ empty vanilla pod (I always keep the scraped pods for times where only a little bit of vanilla is needed), or use 1/8 of a unscraped pod
17gm or 1 ½ Tbsp sugar
23gm or 3 Tbsp all purpose flour (sift before measure)
1 tsp Grand Marnier or Kirsch(optional)
A few fresh cherries, pitted or unpitted.
Icing sugar for dusting
1. Preheat oven to 160/180C
2. Heat milk, cream and empty vanilla pod into a small saucepan and bring to boil on the lowest heat. Put in sugar to melt. Set it aside to cool down.
3. Meanwhile, beat the egg in a bowl.
4. Fish out the vanilla pods and pour the cream mixture into the egg. Whisk to combine.
5. Put in flour and whisk to combine.
6. Put in liquer and stir.
7. Pour into a shallow baking dish. (no need to grease, it comes off nicely)
8. Put in pitted cherries and bake for 30 minutes until surface of the clafoutis is golden.
9. Dust with icing sugar.