Cherry Clafoutis
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: Serves 4 to 6
- Category: Baking, Cakes, Desserts
- Cuisine: French
This Cherry Clafoutis is a classic French dessert consisting of fresh cherries baked in a dense custard. You could also use apricots, peaches or blueberries. Recipe adapted from A Kitchen in France by Mimi Thorisson
Ingredients
- 3 1/2 tablespoons unsalted butter, melted and cooled
- 450g (1 lb) cherries, stemmed and pitted
- 70g (3/4 cup) plain flour
- 65g (1/3 cup) granulated sugar
- pinch of salt
- 1 vanilla bean or 1/4 teaspoon pure vanilla powder
- 200ml (3/4 cup plus 1 1/2 tablespoons) full cream milk
- 4 eggs
- 1 tablespoon orange flower water
- icing sugar for dusting
Instructions
- Preheat the oven to 200°C (400°F).
- Butter a 23cm (9 inch) round cake pan with high sides, and line the bottom with baking paper.
- In a large bowl, whisk together the flour, sugar, salt and the seeds scraped from the vanilla bean (or pure vanilla powder).
- Whisk in the milk, and then whisk in the eggs, one at a time.
- Add the orange flower water and melted butter, and whisk until you have a smooth batter.
- Arrange the cherries on the bottom of the cake tin.
- Pour the batter over the cherries.
- Bake the clafoutis for 15 minutes.
- Lower the oven temperature to 180°C (350°F) and bake for a further 30 minutes or so, or until the clafoutis has puffed up and is lightly golden. It is important to use a cake tin with high sides (about 5 cm high) so that the mixture does not spill over the sides when it is puffing up.
- Let the cake cool and set on a wire rack for about 1 hour.
- Dust generously with icing sugar before serving.
Kitchen Notes
Although cherries are the traditional fruit used in a clafoutis, you can substitute with other fruits such as apricots, peaches and blueberries.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Serves 4 to 6
- Calories: 245
- Sugar: 19.1g
- Sodium: 91.2mg
- Fat: 10.8g
- Carbohydrates: 30.8g
- Fiber: 1.5g
- Protein: 7.2g
- Cholesterol: 144.3mg
View the recipe online: https://eatlittlebird.com/cherry-clafoutis/
