RECIPE
HOME COMFORTS Celebrate cherry season with this elegant and easy-to-bake dessert from pastry chef Esther Sánchez
C herry season is one of my favourite times of year. There is something irresistible about the on a summer afternoon. This cherry and almond clafoutis is inspired by the classic French dessert but with a subtle almond twist that pairs beautifully with the fruit. The batter is light, creamy and flavoured with vanilla and orange zest, while the cherries are gently macerated beforehand to enhance their natural sweetness. Despite its elegant appearance, clafoutis is wonderfully simple to make and requires very little preparation. It is equally delicious served on its own, with a dusting of icing sugar, or alongside a spoonful of cream. combination of sweet, juicy cherries and a delicate baked custard, especially when served slightly warm
CHERRY AND ALMOND CLAFOUTIS Serves 12
INGREDIENTS
METHOD 1. Combine the cherries, sugar and cherry liqueur in a bowl. Leave to macerate for one hour. 2. Grease a 26cm baking dish with softened butter and lightly coat with ground almonds. 3. Preheat the oven to 180°C. 4. Place the eggs, milk, cream, flour, sugar, toasted ground almonds, butter, vanilla and orange zest into a blender. Blend until smooth. 5. Spread the cherries evenly over the prepared dish and pour the batter over the top. 6. Bake for 35-45 minutes, or until golden and just set in the centre. 7. Leave to cool slightly. 8. Mix the apricot jam with the hot water until smooth, then brush over the surface to give the clafoutis a beautiful shine. 9. Serve warm or at room temperature, to be enjoyed on its own or with cream or ice cream.
For the cherries •550g cherries, pitted •40g sugar •25g cherry liqueur For the dish •Butter, for greasing •Ground almonds, for coating For the batter •4 medium eggs, room temperature •200g whole milk, warmed
•40g double cream, warmed •65g plain flour •120g sugar •30g ground almonds, lightly toasted •45g softened butter •1 tbsp vanilla extract •Finely grated zest of ¼ orange For the glaze •3 tbsp apricot jam •1 tbsp hot water
42 JULY 2026 CAMBSEDITION.CO.UK
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