Cherry Clafoutis
Serves: 4 to 6
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.
Ingredients
- 3 ½ tablespoons unsalted butter, melted and cooled
- 450 g (1 lb) cherries, stemmed and pitted
- 70 g (¾ cup) plain flour, (all-purpose flour)
- 65 g (⅓ cup) caster sugar, (superfine sugar)
- 1 pinch fine salt
- 1 teaspoon vanilla extract
- 200 ml (¾ cup plus 2 tablespoons) milk
- 4 eggs
- 1 tablespoon orange flower water
- icing sugar, (powdered sugar) for dusting
Instructions
- Preheat the oven to 200°C/392°F (without fan).
- 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 vanilla.
- Whisk in the milk.
- 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 (without fan).
- 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
- USING OTHER FRUITS
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.