Clafoutis is a cake like dessert that originated from the Limousin region of
central France and is one of the easiest and tastiest desserts to make. It starts with a sweet cake like batter which is poured into a baking dish brimming with the fruit of your choice, and baked. Traditionally it was made with fresh cherries and vanilla, but as usual, we’ve changed this up a little by adding Caramelised Apple, Roasted Wattleseed and finely ground Cinnamon Myrtle. We know you’re going to love this native version of clafoutis as much as we do.
Ingredients
- 8 medium granny smith apples
- 60 gram unsalted butter
- 1/2 cup firmly packed coconut or brown sugar
- 1 tsp Roasted Wattleseed extract
- 1 tsp Cinnamon Myrtle, finely ground
- 1/3 cup raw sugar
- 1/3 cup plain flour
- 1/3 cup self-raising flour
- 4 large eggs
- 80 gram unsalted butter, extra, melted
- 1 1/3 cups pouring cream
- 1 tsp vanilla paste or extract
Method
- Preheat oven to 170°C (fan-forced). Grease 6 x 200 ml ovenproof ramekins.
- Peel, core and halve apples and cut each half into four wedges.
- Melt butter in a large frying pan, over medium heat. Add apples and cook, stirring for 10 – 15 minutes or until lightly browned. Add coconut or brown sugar and Roasted Wattleseed extract and cook for 5 minutes. Divide apples evenly between ramekins and cool for 5 minutes.
- Combine finely ground Cinnamon Myrtle, raw sugar, and sifted flours in a medium size bowl. In a separate bowl whisk together eggs, extra butter, milk, cream and vanilla.
- Gradually whisk egg mixture into flour mixture until smooth. Pour mixture over apples and bake for 30 – 35 minutes.
Serve hot, dusted with sifted icing sugar and freshly whipped cream or ice cream.
Tips
- Try using fresh pitted cherries, fresh raspberries and blueberries or caramelised pears for something different.
- Serve with fresh cream, vanilla bean ice cream or vanilla custard.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie