Summer Light Plum Clafouti

Hello from France!

I’m still enjoying the sea, sun and… the cooking and have now got with me my nephew. Not that only kids like cakes, but they do enjoy baking don’t they?!

We have made a French traditional summer cake called CLAFOUTI. The most commonly found clafoutis are made with cherries. But this time of year, cherries are no longer in season so we need to get creative and use other fruits, and basically whatever fruits we like. Last year we made one with nectarines, this time, small green plums. You can really chose the fruits you have available locally.

Ingredients (serves 6):

  • 400-500g fruits (as many as you can fit in your dish, they will shrink when baking)
  • 100g flour
  • 25cl milk
  • 4 eggs
  • 70g sugar or to make it lighter like mine, use stevia, half a tsp is enough because the fruits when cooking release a lot of natural sugar.
  • small pinch of sea salt
  • 1 tsp of vanilla essence (optional)
  • 20g butter to butter the dish
  1. Wash and chop the fruits in small pieces.
  2. Butter the dish, then add the fruits.
  3. In a bowl, place the flour in the centre and dig a hole, add the sugar, salt and eggs all together (and vanilla essence if using it).
  4. Mix well then add the milk gradually while stirring.
  5. Pour into the dish and bake in the oven for 30-40 minutes at 180 degrees c, 350 degrees f.
  6. The clafouti is ready when the consistency is the one of a flan and the fruits looked cooked. Inserting a knife, as we do in sponge cakes, won’t work because the inside of the clafouti will stay a bit wet from the fruits.

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