Published On: Fri, Feb 7th, 2020

Cherry, berry and almond clafoutis

Cherry, berry and almond clafoutis recipe from Clarence Court

The clafoutis is a baked French pudding, made with fruit and covered in a flan-type batter. This recipe for a cherry, berry and almond clafoutis is a delicious dessert option with a Bakewell-esque flavour.

almond clafoutis

Cherry, berry and almond clafoutis

Servings 8

Ingredients

  • unsalted butter, for greasing
  • 500 g mixed de-stoned cherries and berries raspberries and blueberries work well
  • 100 g golden marzipan, chopped into 2cm pieces
  • 100 g ground almonds
  • 4 tbsp plain flour
  • 4 Clarence Court Burford Brown free-range eggs
  • 4 Clarence Court Burford Brown free-range egg yolks
  • 500 ml double cream, plus extra for dusting
  • 150 g caster sugar
  • 20 g toasted flaked almonds
  • icing sugar, for dusting

Instructions

  1. Preheat the oven to 180oC/ Gas Mark 4. Grease the inside of a 30cm (12in) shallow casserole dish with butter.

  2. Scatter the fruit and chopped marzipan evenly in the dish. Whisk the remaining ingredients together in a large mixing bowl and pour over the fruit.

  3. Bake in the oven for 50-55 minutes or until golden and risen.

  4. Remove from oven, dust with icing sugar, scatter over the almonds and serve immediately with cream.

As featured in January 2020 issue of Baking Heaven Magazine

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