Spring has sprung! NOT. This has been the coldest, darkest, and rainiest NYC Spring I can remember. I was still wearing my f***ing Canada Goose coat last week – WTF?! But, every week we seem to be eking toward sunnier skies, warmer air, and a little relief. With the sun coming out more, I am hoping we’ll be seeing the usual Spring bounty of strawberries at our local Farmer’s Markets. I love to bake strawberries into a clafouti. What is clafouti? Essentially, a super delicious, impatient foodie friendly cake. I love this recipe because the entire process – from prep to pulling a hot, delicious dessert out of the oven – takes about 40 minutes and it yields and delicious and impressive looking dessert. Plus it makes your house smell AMAZING. Clafoutis can be made with anything, so if you’re not finding strawberries at your local market, any berry or sliced fruit will do.
1 pound of strawberries, quartered
1 cup of all purpose flour
1 cup of sugar
1 cup heavy cream
2 teaspoons of almond extract
- Preheat oven to 350F. Butter and lightly flour a 2 quart (7 x 11-inch) baking dish. Scatter almost all of the sliced strawberries in the baking dish and set aside.
- In a large mixing bowl, whisk the flour and sugar together, with a small pinch of salt. Create a little well in the center of the mixture.
- Crack the eggs into the center of the well, and add in the cream and the almond extract. Using a whisk or fork, beat the egg mixture into the flour mix until it becomes a smooth batter. Pour the batter over the strawberries, put place of the strawberries on top, and allow the batter to rest for about 15 minutes before putting in the oven (this will make your cake soft and tender and not chewy!)
- Bake for 25-30 minutes or until the dough is a light golden color. Serve warm or at room temperature.