Cherry Clafoutis

這是法國版的櫻桃派，第一次做，雖然樣子沒有起士蛋糕好看，但味道可一點都不輸給起士蛋糕喔。易做不甜，是我對甜點的要求，因為太複雜的甜點，就算好吃，大概也不會常做，那就不好玩啦。我看了幾個不同版本的做法，材料差不多，差別在有的食譜說櫻桃要去籽，有的說整粒含籽，我喜歡先去籽，不然到時候嘴裡有蛋糕，要吐籽嫌麻煩，至於看倌愛怎麼做，就隨意吧。

六至八人份材料﹝看你一塊切多大﹞：

Use 9 x 13 inch baking dish

1 cup granulated sugar

3 cups pitted fresh cherries

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

4 large eggs

1 ¾ cups half-and-half

2 teaspoons pure vanilla extract

1 lemon grated zest

Confectioners’ sugar for dusting on top

做法：

1. Preheat the oven to 425 F

2. Butter baking dish.  Place the baking dish on a baking sheet. Sprinkle the bottom of the dish with 2 tablespoons of the granulate sugar.  Spread the cherries in the bottom of the dish and bake for 10 minutes.  There may be a lot of juice; DO NOT drain. Set aside.

3. In a bowl, whisk together the flour, baking powder, and salt.  In a large bowl, using an electric mixer on medium speed beat the eggs with ¾ cup of the granulated sugar until blended, about 1 minute.

4. Add the flour mixture in 2 additions, alternating with the half-and-half in 1 addition.  Add the vanilla and lemon zest and stir to combine. (最後混合好的麵糊有點稀是正常的)。

5. Pour the batter over the cherries.  Sprinkle with the remaining 2 tablespoons granulated sugar. Bake until puffed and golden brown, about 30-35 minutes.  Transfer to a wire rack to cool slightly.

6. Using a fine-mesh sieve, dust the top with confectioners’ sugar, and serve warm.

食譜取自 Williams-Sonoma’s French Cookbook