Cakes & biscuits
Baked cherry clafoutis
Clafoutis is a soft baked dessert somewhere between a pancake and an egg custard.
- Total time
- 60 min
- Servings / pieces
- 6
- Topic
- Cakes & biscuits
Clafoutis is a soft baked dessert somewhere between a pancake and an egg custard. Cherries sit in a thin batter that rises during baking and settles again afterwards; that is normal for this preparation. Here the cherries are pitted so the portions are easy to eat. A shallow dish allows the centre to set before the edges become dry. Its texture is especially tender when lukewarm and firmer when fully chilled. Serve small slices or spoon portions directly from the baking dish, rather than expecting the structure of a sponge cake.
Method
Step by step
- 01
Prepare the fruit
Heat the oven to 180°C conventional. Wash, destalk and pit the cherries. Let them dry briefly on a clean towel. Butter the dish and distribute the fruit evenly across it.
- 02
Mix the eggs
Whisk the eggs with sugar, vanilla and salt until smooth. Avoid prolonged whipping; the ingredients should combine without a thick layer of foam.
- 03
Add the flour
Sift the flour over the eggs and initially whisk smooth with a little milk. Gradually incorporate the remaining milk and cream. The finished batter is much thinner than ordinary creamed cake batter.
- 04
Fill the dish
Slowly pour the batter between and over the cherries. Set the dish carefully on a tray for safer handling of the liquid mixture. Use a spoon to redistribute fruit that has gathered in one area.
- 05
Bake and rest
Bake on the middle shelf for 35–40 minutes. The edge should rise and turn golden, and the centre should be set with at most a gentle tremble when nudged. Cool for at least 15 minutes and dust lightly with icing sugar just before serving.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Understanding the texture
Clafoutis is not an airy sponge. A slightly elastic, creamy centre is characteristic. Too much flour makes it firm and bread-like, so do not thicken the listed milk quantity with extra flour.
Alternative cherries
Drained jarred sour cherries work and bring more acidity. Drain thoroughly and pat dry. Thaw frozen cherries first so they do not keep the middle cold and watery during baking.
Kitchen questions
One more question?
Why does it sink after baking?
Steam lifts the batter in the hot oven. As it escapes during cooling, the edges settle again; this is not a baking fault.
Can I eat leftovers cold?
Yes. Cool, cover and refrigerate, then eat within two days. Warm portions briefly in a low oven if preferred.
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