cherry, almond and spelt clafoutis
it's currently cherry season in queensland, australia. my eyes lit up when i was wandering the markets and saw a table filled with punnets of one of my favourite fruits. years ago when i first spent time in provence, it was cherry season and i would spend days with my grandma, her friend and her staffy dog "shmoo" picking cherries from the trees out the front of their house. it was pure magic for me as i had never experienced fruit picking in australia growing up. some days we would pick cherries and take them home to make clafoutis!
WHAT IS CLAFOUTIS
clafoutis (pronounced kla-foo-TEE) is a type of flan made of fruit, baked in a sweet batter. my mum used to make it for my 4 brothers and i growing up. sometimes with plums, blueberries or raspberries, depending on the season. i remember thinking how pretty and impressive it always looked but i also thought it was SO weird and wanted what all the other kids were eating, like lamingtons and tim tams (both just as delicious). now that i am older i can fully appreciate the clafoutis and making it with cherries is my favourite.
it's a very simple recipe to make and i like to use spelt flour instead of white flour and add almond flakes on top for extra flavour and crunch. this would make a nice christmas dessert or breakfast <3 and you can also make it in individual ramekins.
- 3 cups of fresh cherries
- 1 cup of milk
- 3/4 cup of organic spelt flour
- 1/2 cup of sugar
- 4 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbs melted butter
- a pinch of salt
- 1/2 cup of flaked almonds
- powdered sugar for dusting
1 / preheat oven to 180 degrees celcius. grease a baking dish with butter and dust with 2 tbs of sugar, add fresh cherries and set dish aside
2 / mix eggs with sugar and salt then stir in flour, milk, vanilla and almond extract and mix well until blended then add melted butter
3 / pour mixture over the cherries and add flaked almonds on top, and bake in the oven for about 4o minutes until golden.
to serve, sprinkle with icing sugar. it is nice with some pouring cream on top or vanilla ice cream. can eat it hot or cold.
bon appetit! xx