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Japanese Cherry Clafoutis | Great Performances


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Japanese Cherry Clafoutis


1 ½ cup cherries, rinsed, pitted and drained on paper towels

2 tbsp sake

105 grams sugar

40 grams unbleached all-purpose flour

35 grams almond flour

3 extra large eggs (165 grams)

1 vanilla bean, scraped

Pinch of salt

110 grams prepared sweet adzuki beans

30 grams whole milk

100 grams low-fat yogurt


1) Toss cherries in a medium bowl with the sake and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.

2) Preheat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.

3) In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain cherries, allowing the liquid from the cherries to run into the egg and sugar mixture. Whisk to combine. Arrange drained cherries in the buttered baking dish.

4) Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt adzuki beans and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.

5) Bake in the preheated oven for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes. Remove from the oven and cool on a rack. 

Serve warm or at room temperature.

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