Apricots Baked in a Sweet Batter (Apricot Clafoutis)

    I'm super excited to announce to you all that I'm currently working on a recipe for Goulburn Valley Fruits!!! This however is not the recipe. Today was to be the final bake and photography session for my Two Fruits Trifle Slice, so I marched down to the supermarket (actually, I drove down.... it's half an hour away) grabbed all my ingredients and drove back home going over and over what tweaks I wanted to make to improve on my last attempt. I got home, battled our cats at the front door (they like to take advantage of my coming home with my hands full because they trying to make a run for the outside world while I squeeze through the door), plonked my groceries on the kitchen bench, and started to unpack. That’s when I realized…. I grabbed Apricots instead of Two Fruits. “Dough”


    1 person made this


    • 700g Apricots in juice (drained)
    • 3 eggs (lighytly whisked)
    • 1/2 cup caster sugar
    • 1tsp vanilla essence
    • 2/3 cup plain flour
    • 60g butter (small cubes)
    • 1 cup full cream milk


    1. Preheat your oven to 160 degrees Celsius.
    2. Grease and line the base of two 20cm diameter cake tins. Not spring form tins for the purpose of this recipe as a spring form tin will leak such a thin batter.
    3. Combine milk, vanilla essence, caster sugar and butter in a medium saucepan over medium heat.
    4. Whisk gently until butter has melted.
    5. Remove saucepan from heat and pour in lightly whisked eggs, whisking continuously as you do so to avoid them solidifying in the warm mixture.
    6. Sift in flour and mix until well combined.
    7. Arrange your drained apricot pieces into the base of your cake tins and divide your batter between the tins, gently pouring around your fruit pieces.
    8. Place in the oven to bake for 43 minutes or until the surface is golden.
    9. Remove from oven, dust with icing sugar, and serve with ice-cream.


    NOTE: Unfortunately due to the requirement of three eggs, unless you have one large and one very, very small bantam or Silkie sized egg, this recipe does not work as well when halved. In a 20cm cake tin using all the batter will result in you completely losing your apricots under the batter, it is simply a matter of appearance, so if this doesn't faze you, feel free to just bake one 20cm Clafoutis, it will still work, you will have to adjust the baking time. Otherwise if you're not keen on baking two but still want to preserve the aesthetic appeal of the fruit on top, you could utilize a larger cake or lamington tin. NOTE: Your Clafoutis will rise in the oven, as is inevitable when baking with whole eggs, however it will almost immediately deflate, and level once removed from the oven. By whisking gently and only as much as is necessary to bring ingredients together you can greatly reduce the amount of rise and avoid your fruit arrangement being disturbed and the surface cracking.

    See it on my blog

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