Cherry Clafoutis

Time: 30 minutes


2 cups plain flour
2/3 cup icing sugar
Grated zest of a lemon
½ cup ground roasted hazelnuts
¼ teaspoon salt
180 grams butter, cut into cubes
1 Woodland free range egg yolk
2 tablespoons cold water

4 Woodland free range eggs
1 cup cream
¾ cup caster sugar
Zest and juice of an orange
500 grams black cherries, pitted


Place the flour, icing sugar, lemon zest, ground hazelnuts, salt and butter in food processor. Pulse to combine. Add egg yolk and water - 1 tablespoon at a time until a firm dough is formed. Roll out pastry to fit a 26cm quiche dish and chill for 10-15 minutes. Bake blind in a hot oven until golden brown – 8-10 minutes.

Combine the eggs, cream, sugar, orange zest and juice. Arrange the pitted cherries in the pastry shell. Cover with the egg mixture and bake at 180°c for 45 minutes or until firm to touch.

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