Cherry Clafoutis

cherry clafoutis

5 from 2 reviews

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



  1. Preheat the oven to 200°C (400°F).
  2. Butter a 23cm (9 inch) round cake pan with high sides, and line the bottom with baking paper.
  3. In a large bowl, whisk together the flour, sugar, salt and the seeds scraped from the vanilla bean (or pure vanilla powder).
  4. Whisk in the milk, and then whisk in the eggs, one at a time.
  5. Add the orange flower water and melted butter, and whisk until you have a smooth batter.
  6. Arrange the cherries on the bottom of the cake tin.
  7. Pour the batter over the cherries.
  8. Bake the clafoutis for 15 minutes.
  9. 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.
  10. Let the cake cool and set on a wire rack for about 1 hour.
  11. 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.

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.