Cherry Clafoutis, my take on the classic French dessert. It's an almond custard pie dessert filled with delicious ripe cherries, beautifully baked and so easy to put together. Sprinkle it with powdered sugar, and you have a scrumptious summer dessert for every occasion.
What is a clafoutis?
Clafoutis is a French dessert that has a sweet batter with the consistency of a thick flan. It can also be called cherry custard pie. Traditionally, clafoutis is made with black cherries, and usually pits are not removed.
They are said to contain the active chemical in almond extract, which is released during baking, thus giving the clafoutis a distinctive almond flavour.
Now, while this sounds rather yummy, l would recommend you remove the pits if you have kids, l would not trust they can easily remove them.
Instead, you can add almond extract to the batter, and also some ground almond, for extra flavour. The taste can be enhanced also by using vanilla extract, they both work beautifully here.
If you google the term clafoutis, you might find the very slightly different spelling too, clafouti, but it really is the same delicious and finger-liking dessert.
This dessert is super easy to make, and, apart from the cherries, which are at their best in summer, the rest of the ingredients are easily available all year round.
- cherries - you can use any kind of cherries, the ones I used were black cherries
- melted butter
- flour - I used plain flour, as the self-raising one is not a must
- ground almonds - they can be optional, but I like the taste and consistency they give to the clafoutis
- sugar - I used granulated sugar
- milk - preferably full-fat milk
- almond extract - it can be swapped for vanilla extract if you don't have any
How to make a cherry clafoutis
- grease an oven-proof dish with butter, and sprinkle some granulated sugar over
- pit the cherries, and arrange them on the bottom of the dish
- in a jug, whisk together the milk, egg, a pinch of salt, melted butter and almond extract
- separately, sift the hour, and add the ground almonds and sugar
- pour in the wet ingredients and mix to get a smooth batter
- pour it over the cherries and chocolate chips and baked for 35-40 minutes at 190 degrees Celsius (375 Fahrenheit)
Tips and tricks
If you don't happen to have cherries, they can successfully be replaced by other fruit like blueberries, plums, blackberries, cranberries, etc
When you make the batter, this is pretty runny, unlike most cakes, where the batter is way more consistent. It's even thinner than the crêpes batter, but that's not a problem really, it's meant to be this way.
Baking time can vary greatly depending on the oven and oven dish used. The cake is ready when the top is golden and the custard at the bottom is set - based on that, you can estimate when it's ready by checking the oven after 30 minutes.
Other cherry recipes
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- 100 g plain flour
- 85 g granulated sugar
- 2 tablespoon melted butter + 1 teaspoon to brush
- 2 large egg
- 2 tablespoon ground almonds
- 1 cup milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cup pitted cherries (or enough to cover the bottom of the pan)
- powder sugar to sprinkle
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Brush the bottom of an oven dish with butter, then sprinkle a tablespoon of granulated sugar over.
- In a jug whisk the eggs, then add the milk, melted butter, and almond extract.
- In a large bowl, sift in the flour, add the sugar and ground almonds and mix well to combine.
- Make a well in the middle of the dry ingredients and gradually whisk in the liquid until you get a lump-free batter.
- Arrange the cherries on the bottom of the skillet .
- Pour over the batter and bake for 35 to 40 minutes until set and a skewer inserted in the middle comes out clean.
- Serve either warm or cold from the fridge with some powder sugar sprinkled over.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- If you don't happen to have cherries, they can successfully be replaced by other fruit like blueberries, plums, blackberries, cranberries, etc
- When you make the batter, this is pretty runny, unlike most cakes, where the batter is way more consistent. It's even thinner than the crêpes batter, but that's not a problem really, it's meant to be this way.
- Baking time can vary greatly depending on the oven and oven dish used. The cake is ready when the top is golden and the custard at the bottom is set - based on that, you can estimate when it's ready by checking the oven after 30 minutes.