Tart and sweet, this red fruit custard cake (aka clafoutis) makes a delightful end to a meal, and a tasty treat again the next morning.
- 1 tablespoon butter, for greasing pan
- 2 cups fresh or frozen and defrosted red fruit (combination of strawberries, raspberries, currants, etc.)
- 1/2 cup plus 2 tablespoons einkorn flour (or other all-purpose flour), divided
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup coconut sugar
- 1/2 teaspoon sea salt
- Whipped cream or plain yogurt, for topping
- Preheat oven to 350˚F. Grease and flour a 9-inch round cake pan.
- Drain fruit well if using frozen. Toss fruit with 2 tablespoons flour in a large bowl until evenly coated. Spoon fruit into the bottom of the prepared cake pan, distributing it evenly.
- In a medium bowl, whisk together eggs and cream until combined. Add sugar and whisk together until combined. Set aside.
- In a separate large bowl, stir together salt and remaining flour. Pour the wet ingredients into the dry ingredients and stir until smooth and well-combined. Slowly pour this mixture over the fruit in the cake pan.
- Bake for 45 minutes, until the edges are set and golden brown. The center will still jiggle a little when you shift the pan.
- Remove from the oven. Allow the cake to cool for 10 minutes in the pan before serving with whipped cream or plain yogurt on top.
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Keywords: clafoutis, red fruit, custard, cake, strawberry, raspberry, berry