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Cherry and almond clafoutis

Cherry and almond clafoutis

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 6 :
750 g pitted cherries
150 g caster sugar
50 g butter
200 ml reduced fat cream
30 g superfine flour
4 large eggs
16 g vanilla sugar
200 ml milk
200 g ground almonds
1 pinch salt
1Preheat your oven to 180°C (gas mark 4).
2Melt the butter over a low heat and set aside.
3Place the eggs in the blender jug with the caster sugar and vanilla sugar, turn the selector to 3 and blend for 30 seconds.
4Add the milk, cream and melted butter, followed by the ground almonds, flour and a pinch of salt. Turn the selector to 1 and blend for 30 seconds.
5Generously butter a sandwich tin. Arrange the cherries so that they cover the base of the tin and pour the mixture on top. Bake for 40-45 minutes.
6Serve slightly warm or cold.
Chef’s tip

You can replace the fresh cherries with bottled griotto cherries.


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