Cherry Clafoutis (Gluten-Free)
This is a real Proustian madeleine...a super-simple recipe that takes me back to my childhood.
Here’s my favorite version, made with coconut, just like my grandmother used to make every summer.
Cherry Clafoutis (Gluten-Free)
This is a real Proustian madeleine...a super-simple recipe that takes me back to my childhood.
Here’s my favorite version, made with coconut, just like my grandmother used to make every summer.
Serves 6
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Ingredients
- Cherries: 600 g
- Eggs: 3 whole eggs + 1 yolk
- Ground almonds: 100 g
- Grated coconut: 50 g
- Cornstarch: 50 g
- Thick cream: 300 g
- Honey: 55 g
- Whole milk: 100 g
- Vanilla: the seeds of 1 whole pod
- Baking powder: 1 sachet
- Orange blossom water: 2 tablespoons
In this recipe...
In this recipe...
Serves 6
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Cooking Time
Four à 180°C (356°F) pendant 45 minutes – Préchauffez votre four au préalable
Preparation
In a large mixing bowl:
- Mix all the dry ingredients: ground almonds, grated coconut, cornstarch, vanilla seeds and baking powder.
- Add the liquid ingredients on top: eggs, cream, honey, milk and orange blossom water.
- Whisk everything together, pour the batter into a large dish that has been generously buttered beforehand (and coated with brown sugar if you like), then arrange the cherries on top.
- Tip: I prefer to use cherries that have already been pitted, so the batter absorbs their fragrance. Once the clafoutis has cooled, I like to add icing sugar on top.
