Sour Cherry Clafoutis
- butter (for greasing the pan)
- 4 eggs
- 3 tablespoons sugar
- 1 teaspoon Vanilla
- 6 tablespoons Pastry flour
- 1 pinch salt
- 1 generous pinch Baking powder
- 3 ½ ounces Greek yogurt
- 5 tablespoons milk
- 24 ounces Sour cherry
- 1 tablespoon Pastry flour (to coat the cherries)
- powdered sugar (for dusting)
Preheat the oven to 180°C / 350°F. Grease a 15x15 cm (6 x 6 inch) baking pan with butter.
Whisk the eggs, sugar and vanilla together until light and fluffy. Add the flour, salt, baking powder, yogurt and milk and mix well.
Drain the cherries in a colander. Toss with 1-2 tablespoons of flour to prevent them from sinking to the bottom of the cake.
Spread half of the batter into the prepared baking pan, top with about half of the cherries, spread the remaining batter on top, then top with the remaining cherries.
Bake for 30-35 minutes, until golden brown. Dust with powdered sugar and serve warm.