A traditional English cake that all we have to do is prepare a quick cake mix, stirring it gently, sinking cherries, with its pretty polka dot design and empty the mixture in an oven pan. It could not be simpler, no mixer, no blows, no long process, and fewer utensils for the sink.
It looks a lot like the french clafoutis, only the English in the classic form of cake use candied cherries. We preferred fresh cherries, which have already made their appearance on the market. I kept some for this and only the recipe because we love to eat them fresh.
Yours!
It looks a lot like the french clafoutis, only the English in the classic form of cake use candied cherries. We preferred fresh cherries, which have already made their appearance on the market. I kept some for this and only the recipe because we love to eat them fresh.
Yours!
| work: 20′ | time: 1h:00′ | very easy: |
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Ingredients (8 servings)
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 Wash, wipe with kitchen towels and remove the stalks and nuts from the cherries, which, if you wish, we make them Liqueur cherry. We leave them aside for when we need them. In medium sized bowl we pour the sugar and eggs and gently beat them with the egg dough to homogenize. |  Add the milk, butter, vanilla extract and chopped spoon sweet or orange zest. Stir.
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 Join the flour with the baking powder & salt and sift together. Add them to the milk mixture and mix with gentle motions to incorporate them into the liquid mixture.
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 In buttered and floured form, with Ø24-26cm (Ø10in), pour half the mixture, scatter half the cherries.
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 From the top, add the remaining mixture of cake and the remaining cherries scattered. Bake in a preheated oven at 170℃ (338℉, Gas:3.5) with air for ~35' or until a toothpick comes out clean from the middle of the cake. |
Author Zambia G. Sifaki
