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 »
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
For the cake
- Preheat oven to 375F
- Dispose the cherries evenly at the bottom of a 10” quiche dish and set aside.
- In a large mixing bowl, add almond meal and spelt flour and mix until well combined.
- In a separate bowl, add the eggs, egg whites, applesauce, salt, vanilla and almond extract, and blend to combine.
- 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.
- Cool completely before serving.
For the “Crème anglaise”
- 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.
- Pour generously over cake when serving.