Clafoutis are baked custard-like cakes hailing from the Limousin region of France. They make an easy afternoon snack or brunch idea and you can subsitute a variety of fruit such as, pears plums or grapes.
Cherry & Almond Clafoutis
3 large eggs
1/2 cup sugar (SUGSP)
1/2 teaspoon of vanilla essence (ESSVANP500)
100 grams unsalted butter, melted then cooled slightly, plus extra to grease tin (BUTTERU500)
1/2 cup plain flour (FLOSC)
1/2 cup ground almonds (ALMOBG)
1/4 teaspoon salt (SALTI1)
1 cup milk
1 can of Oregan Trail Sweet Dark Cherries (CHERPDR)
3 tablespoons of slivered almonds (ALMSL)
Icing sugar for dusting (SUGI1)
Preheat oven to 200C and grease a 20cm cake or tart tin with butter.
Beat the sugar, eggs and vanilla together until light and creamy. Gradually pour in butter, beating to incorporate.
Add the flour, grounds almonds and salt all at once and whisk to make a lump free batter.
Next slowly pour in the milk a little at a time. The batter should be very smooth and shiny.
Place the cherries in the greased tin and pour the batter over the fruit.
Sprinkle with slivered almonds and bake for 25 to 30 minutes, until slightly browned and almost completely set in the middle.
Once cooked allow to cool for 15 minutes before dusting liberally with icing suagr.
Serve in wedges whilst warm. Best eaten on the day it is made.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|SUGSP||Sugar white a1 stand up pouch||$0.00|
|ESSVANP500||Vanilla natural essence hansells||$0.00|
|FLOSC||Flour standard champion||$0.00|
|ALMOBG||Almond blanched ground essente stand up pouch||$0.00|
|CHERPDR||Cherries pitted dark sweet in syrup oregon trail||$0.00|
|ALMSL||Almonds slivered essente stand up pouch||$0.00|