Ibolya's Cherry Clafoutis
Clafoutis is easy to make and even easier to eat. It’s a cake that is more of a sturdy custard, traditionally made with cherries that still have their pits. Ask any French grandmother—like Borough store manager Anne’s—and she will defend this practice vehemently since the pits emphasise the nutty flavour of the dessert. We've pitted the cherries in this recipe for ease and kid-friendliness, but you can leave them in if you’d like.
Ingredients
250ml double cream3 large eggs
110g caster sugar
80g ground almonds
35g plain flour
200g cherries, pitted
For the garnish (optional):
150g crème fraiche
15g sweet pistachio paste
25g chopped pistachios
Serves 4
Method
- Preheat the oven to 180°C
- Grease a 20-cm ovenproof dish with butter and dust with flour; scatter half the cherries on the bottom. Whisk the eggs with sugar until light and fluffy.
- Add the double cream, whisk, and then add the ground almonds and plain flour; whisk until there are no lumps.
- Pour the mixture into the tart tin and add the rest of the cherries.
- Transfer to the oven and bake for 25-30 minutes.
- If making the cream, do it now.
- Chop the pistachios into small pieces, mix with the pistachio paste and the creme fraiche until you have a smooth consistency; set aside.
- The cake is done when it’s light golden on the top; when you tap the middle, it should feel set like a flan.
- Serve warm or cold, with a dollop of crème fraiche per slice.
BK Tips
- Use plain crème fraiche or Greek yogurt if you don’t have or want pistachios.
- Add honey and/or lavender to the cake when it comes out of the oven for extra flair
