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almond clafoutis

Cherry, berry and almond clafoutis

Servings 8


  • 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


  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.