This cake is very popular in France, almost all the children learn how to make it. We will use the empty yogurt container as a measuring tool.
1 yogurt, vanilla or plain + 2 teaspoons vanilla extract
1 stick unsalted, melted butter + 1 tablespoon to coat the dish
2 yogurt cups of sugar
2 yogurt cups of gluten free baking mix, I used Pamela’s
1 yogurt cup of shredded coconut
1 yogurt cup of chocolate chips
Preheat the oven to 350°. Butter an oven proof dish, this one is about 9″ in diameter.
Mix the ingredients in a large bowl, in this order. Whisking well before adding each ingredient.
Pour batter into prepared dish. Bake until top of the cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.
You can put 2 to 3 diced apples or bananas instead of the chocolate chips.
Bon appétit !
Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!
11oz prunes – pitted is easier – about 25
2 cups milk – I like almond milk
1/2 cup sugar
2/3 cup GF flour
1 tbsp of alcohol or 1 tsp of vanilla extract, optional
Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.
Preheat the oven to 350F.
Combine the eggs and sugar in a bowl, mix well.
Add the flour, mix, then add the milk.
Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.
Bon appetit !
Ingredients for 4 to 6 people:
1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears
Preheat the oven to 350 degrees F.
Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.
Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown, about 35 minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.
Traditionally a clafouti is made with cherries. I used frozen ones today.
Bon appetit !