Skip to content

Free shipping for a BOX of 5 - UK only including, Northern Ireland and the Channel Islands.

Cherry Clafoutis
Back to blog

Cherry Spiced Clafoutis

Clafoutis is a classic French dessert originating from the Limousine region. Traditionally made with black cherries, the dish is a rustic custard-like cake, celebrated for its simplicity and elegance. Traditionally, in a classic French clafoutis recipe, the cherries are left un-pitted.

Preparation time

20 min.

Cooking time

30 min.

Serves

6

Spice used

Quatre Epices

Difficulty

Medium

Ingredients: 

175 ml whole milk 

120 ml heavy cream 

3 large eggs, room temperature 

65g plain flour 

120g granulated sugar 

2 tablespoons melted butter 

1 teaspoon quality pure vanilla extract 

2 teaspoon Quatre Épices by Camelēr Spice Co. 

1/2 teaspoon quality pure almond extract 

1/4 teaspoon salt 

450g cherries, pitted (fresh or frozen; if frozen, thawed and drained completely) 

2-3 tablespoons caster sugar (for macerating cherries) 

2 tablespoons kirsch or cherry liqueur (optional) 

Icing sugar, for dusting

Clafoutis is a classic French dessert originating from the Limousine region. Traditionally made with black cherries, the dish is a rustic custard-like cake, celebrated for its simplicity and elegance. In a classic French clafoutis recipe, the cherries are traditionally left un-pitted. The pits are believed to impart a subtle almond flavour to the dish as it bakes. However, many modern recipes call for pitted cherries to make the dessert easier to eat. The Quatre Épices spice blend, consisting of allspice, nutmeg, cloves, and cinnamon, adds a warm and aromatic depth that complements the sweetness of the cherries and the richness of the custard. Its spicy notes create a harmonious balance, elevating the flavours without overpowering the dish. Clafoutis pairs wonderfully with whipped cream or vanilla custard.

Method

  1. Preheat the oven to 190°C (375°F). Butter a 1.5-quart (approximately 1.4 litres) baking dish. 
  2. If using fresh cherries, pit them. If using frozen cherries, make sure they are thawed and well drained.
  3. In a bowl, mix cherries with 2-3 tablespoons of caster sugar and 2 tablespoons of kirsch or cherry liqueur (optional). Let them macerate for 2 hours to intensify flavours.
  4. In a blender or large bowl, combine eggs, granulated sugar, melted butter, vanilla extract, Quatre Épices spice blend, almond extract, and salt. Blend or whisk until smooth.
  5. Gradually add our, milk, and heavy cream, continuing to blend until the batter is smooth and slightly thickened. 
  6. Arrange the macerated cherries evenly on the bottom of the buttered baking dish. Pour the batter over the cherries in the baking dish.
  7. Place the baking dish on the middle oven rack and bake for 30-40 minutes, or until the top is golden brown and the clafoutis is set but still slightly wobbly in the centre.
  8. Remove from the oven and let it cool for 5-10 minutes. Dust with powdered sugar before serving warm.