Pancake cake

Ingredients for 8 servings:

• 2 handfuls of cherries, fresh or from the jar
• 20 g butter, melted
• 4 eggs
• 240 ml milk
• 100 g flour, possibly whole grain
• 1 pinch of salt
• 50 g sugar or xylitol (sugar substitute)
• some vanilla flavor
• powdered sugar
• Butter for the mold
• Sugar for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cherry Clafoutis

Preheat the oven to 180°C (top/bottom heat). Grease a 26cm round baking dish with butter and dust with sugar. Pit the cherries and arrange them in the dish, ensuring they are not overlapping. Mix the eggs with sugar and salt. Stir in the flour, milk, and vanilla extract, and stir until well blended. Then stir in the melted butter. The batter will be a bit like pancake batter. Pour the mixture over the cherries and bake the cake for about 40 minutes, until the batter has risen and is golden brown. Let it cool slightly; the batter will then collapse. Sprinkle with powdered sugar before serving. Can be eaten hot or cold. It may not be the prettiest cake, but the taste is all the better for it. If you like pancakes, you shouldn’t miss this one!