Persian Cherry Clafoutis Cupcakes
Updated: Jun 15, 2020
I love Clafoutis and the combination of saffron, cardamom and pistachio's in this recipe goes extremely well, so well that I had more than half myself! It's very easy to make, so if you've tried to make pancake, the batter here is similar to that but with more milk and less flour.
I've made the traditional one here with cherries, but you could make Clafoutis with another fruit of your choice. I've also made my Clafoutis in a Cupcake tray which I think allows everyone to have a fair share ;)
For the batter
100g self raising flour
100g caster sugar
1/4 tsp cardamom
pinch of ground saffron
a small drop of vanilla essence
300 ml milk
200g cherries (pipped)
For the garnish
1tsp icing sugar
Note: you could put 100g more cherries if you are using a large baking tin, but as I'm making them in a cupcake tray it allows enough room for the batter.
Preheat the oven for 5 mins and then bake at Gas Mark 4 (180 °C) for 25 minutes or until nicely golden brown.
Mix all the dry ingredients together in a large bowl
Add the eggs and mix well together (this will ensure that when you add the milk you don't get lumps of flour)
Add the milk slowly in batches and mix well
Finally add the vanilla essence
Wash the cherries and add to either a buttered casserole dish or a cake tin where you can open from the side.
Place the cherries at the bottom
pour the batter on top
Sprinkle with chopped pistachios
Place in the oven at gas mark 180 for 25 / 30 minutes
Remove from the oven and allow to cool down
Sprinkle with icing sugar and serve slightly warm