Cherry Almond Clafoutis with faux “Crème Anglaise”

I made this cake quite a while ago, to be honest, but had decided not to post it because, well, I thought that it didn’t look all that good.

Don’t get me wrong, the cake itself was VERY good. It just didn’t turn out exactly as I’d expected it to, visually. But tastewise? Oh boy, was it ever yummy! So much so, in fact, that I find myself craving a piece big time today!

That’s why I decided that I was going to post that recipe after all.

The thing is, I used frozen cherries to make that cake. Remember how I had bought TONS of cherries shortly before I left for Cuba and had no other choice but to pit and freeze them, else I was no doubt going to lose all 36 pounds of them?

Well, I had to find a way to use up those cherries, now, didn’t I? Well, that cake was one of them.

While it turned out really good and I will probably be making it again with the frozen cherries (because YES, I still have TONS left…), I strongly recommend that you use fresh cherries if you’re planning on giving this recipe a try.

The reason I say that is because frozen cherries, one, render a lot of liquid, a lot more than fresh and two, once cooked, they might not look aesthetically pleasing enough for this particular cake. At least, in my opinion.

Of course, if cherries weren’t available, I guess you could use raspberries, or blueberries, why not? I’m pretty sure that those would work too.

Bottom line is, all aesthetics aside, this was one seriously good dessert. You’ll notice that, once again, I used no added sugar, other than that naturally present in the fruits themselves. Yet, it was deliciously sweet, and the taste of the almonds blended perfectly well with that of the cherries.

Oh, and that little faux “Crème anglaise” sauce drizzled on top seriously took it to the next level. I mean, seriously, I think real Crème anglaise doesn’t have much over this healthy version, and the latter is so much easier to prepare. No need to cook anything, no eggs that threaten to scramble any second… it comes together in a flash, and is absolutely delicious.

What’s there not to like? Oh, right… the looks of the frozen cherries. ;)

Oh well, I think I can live with that now!

Just please, someone get me a piece of that cake… 

CHERRY ALMOND CLAFOUTIS WITH FAUX « CRÈME ANGLAISE »

INGREDIENTS
(Serves 8)

For the Clafoutis

  • 700g fresh (or frozen) cherries, pitted
  • 150g almond meal
  • 25g spelt flour
  • 2 large eggs, beaten
  • ½ cup egg whites (4)
  • 1 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ⅛ tsp pure almond extract
  • 2-3 tbsp sliced almonds

For the “Crème anglaise”

  • ½ cup 0% fat plain Greek yogurt
  • 2 scoops (80g) vanilla flavoured whey protein powder
  • ¼ cup unsweetened soy milk
  • Splash pure vanilla extract
  • Few drops pure almond extract
  • Pinch ground cinnamon

INSTRUCTIONS

For the cake

  1. Preheat oven to 375F
  2. Dispose the cherries evenly at the bottom of a 10” quiche dish and set aside.
  3. In a large mixing bowl, add almond meal and spelt flour and mix until well combined.
  4. In a separate bowl, add the eggs, egg whites, applesauce, salt, vanilla and almond extract, and blend to combine.
  5. Add wet ingredients to almond / flour mixture and mix until well incorporated. Pour that batter over the cherries, sprinkle sliced almonds overtop and bake in the oven for about 50 minutes, or until top is nice and golden brown.
  6. Cool completely before serving.

For the “Crème anglaise”

  1. Add all the ingredients to a medium mixing bowl and blend with a whisk until well incorporated. At this point, the sauce will probably look lumpy and not really appetizing at all, but give it a couple of minutes to rest and then give it another stir. All the lumps will have magically disappeared and you will be left with this gorgeous, thick and creamy looking sauce.
  2. Pour generously over cake when serving.

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Comments

  1. says

    I LOVE Cherry Clafoutis! This looks so yummy! It’s almost low enough in carbs to even get by my current strict allotments! Very jealous of your freezer full of cherries! No cherries in my freezer sadly! I do have lots of frozen figs though – wonder if that would work?? Probably! Might try it soon! Thanks for the inspiration as always!!

    • says

      Oooooh! Figs would certainly work, and would certainly be delicious too! Worth a try. And if you do try it, make sure you let me know how it turned out!

      And seriously, this has too much carbs to fit into your current diet? Whoa! You really are going LOOOOW carbs! How many grams per day are you allowed?

      • says

        Right now I’m doing under 30 per day! Only in veggies, no fruit or nuts yet either. Probably do that for another week or so. Definitely lacking my usual energy but I’m blaming that on the detox symptoms. I’ll be glad to add back some healthy carbs soon though! Including this yummy clafouti – I am going to try it with figs since I have them just to see! I’ll let you know how it turns out!

      • says

        30 per day?!?!?? My god, that’s like nothing! Don’t even dare LOOK at a fruit, you’ll be over already! Have you seen any real benefits so far? I mean wow, that’s a HUGE sacrifice to make! Not sure I could do it… I really love my carbs!

  2. says

    What?! It looks delicious. And beautiful. I’m definitely making this sometime soon. We won’t have fresh cherries here for months so I’ll try the canned ones. I know the canned ones aren’t good but *somebody* bought them and I have to use them on something. And we won’t have fresh berries until July or so. If it comes out a watery mess, I’ll know it was because of my stupid canned cherries. :)

    • says

      Canned ones should work alright. Just make sure you drain them real good, and it shouldn’t too bad of a watery mess! ;)

      And hey, canned cherries aren’t so bad, if they’re not in sweet syrup.

      But for some reason, I’m guessing that they are… ;)

      Pssst… rinse them real well, and you’ll be alright! I promise I won’t tell anyone!

  3. says

    I gave up on finding protein powder in stores today. Maybe I’m just not looking in the right sections. So now I’m looking on German Amazon and they have whey powder (really expensive) but they also have protein powder that includes whey and a few other things, and then they have other protein powder that doesn’t say exactly what it is, but that’s 86% protein. Does it really matter that it has whey in it? I’ve googled it but it looks like it doesn’t really matter unless I’m into bodybuilding, which I can tell you I am not. :)

    So do you think it matters?

    • says

      Well, it all depends on how important good, clean ingredients are to you, as well as protein contents. It doesn’t have to be whey, it could be any kind of protein powder. I like to use whey, but frankly, I never really asked myself why… You have to look at the ingredients really and find a brand that fits your needs. To me, protein content is really important, since I don’t eat a lot of meat, so I try to find brands that are almost pure protein, like 30 to 35 grams of protein per 40 grams scoop. Also check for cholesterol contents, some are pretty bad. And of course, you want to avoid aspartame like the plague!

      So, erm… what was the question again? ;) I think I got a bit carried away here! Short answer, no, it truly doesn’t whether it has whey in it… :D

    • says

      I can’t wait to try it with fresh cherries. They are currently available in grocery stores around here, but they are out of price and, well, out of taste also… So I’ll definitely wait until they are in season again. In the meantime, I will give that “frozen fruit” version another try though. Can’t wait THAT long until I finally get to have a slice of that pie…

  4. says

    Ooooh, I love clafoutis! I always have a ton of cherries in the freezer, so I think I need to make one :D Your crème anglaise looks great too – and so healthy :D I’m glad you posted this – I think it looks good! It makes me sad to think of all the delicious things I haven’t posted because I thought they didn’t look good.

    • says

      Thanks Heidi. I think we all have a few like that, and most of the time, we simply forget about them. That one resurfaced in my mind when I got a sudden craving for a great big slice. That’s when I knew it wasn’t such a failure after all and I just HAD to post it. Can’t wait to get your feedback on this. Oh, and btw, I still have the 2 peanut butter chocolate squares in my freezer. I get the feeling that they will get eaten up this week-end, so I’ll let you know how well they stood up to the freezer test. :)

  5. says

    After the first couple of days I was losing weight and felt great. But the last couple of days I have been feeling really run down and the weight loss has stopped. I think I have a problem with Candida die off toxicity (I’m starving the suckers to death and they are pissed!) so I’m trying to stay with it a few more days and see if I start feeling better. Otherwise I may up it to 50 per day and see if that helps. No cravings for sugar or carbs though which is strange for me – hoping I can keep this up and get over the feeling lousy stage soon! In years past I’ve done it with amazing results across the board – maybe I’m just too old for this! ha ha!

  6. says

    SONIA THIS LOOKS INCREDIBLE! No, seriously – I am drooling on the keyboard and my computer screen! I know how it feels to critique your own photos when they didn’t turn out exactly how you planned BUT us as your devoted readers do not know the difference :) that’s the hard part about being behind the scenes when you have a vision – that happens to me all the time! Even delicious recipes that didn’t photograph well don’t make the blog : (
    This cake really does look amazing! AND with only 25g of spelt flour, I bet I could easily make this gluten free – wooooohoooooo. This could be my new breakfast since I am a little sick of savory eggs these days…cherry almond clafoutis, yep I am totally making this!

    • says

      Why thank you so much Nora, that is extremely nice of you to say! It’s a shame that you would hold on to delicious recipes just because you didn’t like your pictures. I certainly hope that you reshoot when that happens. Would be a shame to miss out on them…

      And if you can manage to make this gluten free, by all means, go ahead, because let me tell you, it makes for a FABULOUS breakfast. That’s pretty much the time of day when I had ALL the pieces of that pie… I love me pie or cake for breakfast, especially when I know that they are starting my day right and will keep me full and energized for a good while! :)

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