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Caramelised Apple Clafoutis w/ Roasted Wattleseed & Cinnamon Myrtle

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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.

Time: 1 hour

Serves: 6 People

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:

  1. Preheat oven to 170°C (fan-forced). Grease 6 x 200 ml ovenproof ramekins.
  2. Peel, core and halve apples and cut each half into four wedges.
  3. 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.
  4. 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.
  5. 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

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