Wednesday, 4 July 2012

Cherry Almond Clafouti

I love a good cherry clafouti – such a nice easy dessert to make and eat. This turned out very light and more meringue-like than a traditional clafouti, but was very nice all the same. Even Husband, who is not usually keen on cherries, thoroughly enjoyed it.

Serves 2
¼ syn on Extra Easy

4 eggs
½ tub quark
1 tsp almond essence
1 tsp baking powder
½ cup sweetener
200g cherries (I used frozen)

Separate the eggs. Whisk the egg whites until soft peaks form. Whisk together the egg yolks, almond essence, baking powder and sweetener. Carefully fold in the egg whites. Pour into a greased 23cm springform cake tin and drop the cherries at regular intervals. 


Bake at 180°C for 40-45 minutes (I turned my heat down half way through to 150°C to stop it getting burned) until the cake is cooked through and a skewer comes out clean when inserted. 


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