Clafoutis aux cerises

Method

1. 1 Wash the cherries, leaving the pits intact as is traditional, to give the cake an almond flavor.
2. 2 Grease the ceramic baking pan with unsalted butter and sprinkle a little sugar around the edges to prevent the cake from sticking.
3. 3 Beat the eggs with sugar, add the flour, then gradually pour in the fresh milk and vanilla, stirring until the mixture is smooth and creamy. Let it rest for 15 minutes.
4. 4 Arrange the cherries to cover the bottom of the mold, then pour the batter over them.
5. 5 Bake at 180°C for 35 minutes, or until the top of the cake is puffed up and golden brown, and the inside is just firm.
6. 6 Let cool for 15 minutes, then sift with powdered sugar and serve while still warm.

With an appliance

• Air fryer 48 min

  For step 5: spray oil on small ceramic molds, run a hot air boiler at 195 degrees for 23 minutes and rotate the mold after 12 minutes; clafoutis should be done 12 minutes earlier, large molds must be divided into portions.