Cherry Clafoutis

Clafoutis is easy to make, and even easier to eat. It’s a not-too-sweet cake that is more of a sturdy custard, traditionally made with cherries that still have their pits. Ask any French home baker – like Borough store manager Anne – and she will defend this practice vehemently, since they impart a nutty flavour. We've pitted the cherries in this recipe for ease and kid-friendliness, but feel free to leave them in (the authentic French way).

Serves 10-12


400g cherries, pitted or unpitted
6 large eggs
250g caster sugar
500ml double cream
1 tsp vanilla extract
160g ground almonds
70g plain flour
Honey or powdered sugar, to finish (optional)
Crème fraîche, for garnish (optional)
Chopped pistachios, for garnish (optional)


  1. Preheat the oven to 170°C fan. Pit the cherries (optional). 
  2. Grease a 30cm ovenproof dish with butter and dust with flour. Scatter half the cherries on the bottom of the pan. 
  3. Using a hand mixer or stand mixer, beat the eggs with sugar until light and fluffy. Add the double cream, beat, then add the ground almonds and plain flour. Beat until there are no lumps.
  4. Pour the mixture into the pan and sprinkle the rest of the cherries on top. Transfer to the oven and bake for 25-30 minutes. The cake is done when it’s light golden on the top; when you tap the middle, it should feel set like a flan. 
  5. If you want some extra sweetness, drizzle the cake with honey, or dust it with powdered sugar. Serve warm or cold, with a dollop of crème fraîche per slice, and some shelled, chopped pistachios for crunch.