Berry Custard Cake
In France, they call this heavenly berry-filled dessert a clafouti. We used strawberries for our version, but you can throw in whatever you have on hand: blackberries, blueberries, cherries–even sliced peaches or plums. One bite of this mouth-watering antioxidant-rich treat and you’ll say, “Ah, oui!”
Butter for baking dish
1 tablespoon mild-flavored honey
2 tablespoons Kirsch or fruit liqueur, optional
4 large egg whites
2 large egg yolks
1/4 cup plus 2 tablespoons organic sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup sifted unbleached flour
1 1/2 cups fat-free plain yogurt
Pinch of salt
4 cups fruit, such as strawberries, blackberries, blueberries, pitted cherries, or sliced peaches, or plums
2 teaspoons chopped dried apricots, soaked in water to soften
1. Preheat oven to 400F. Lightly butter a 6-cup ovenproof dish.
2. In the bowl of an electric mixer, beat together the honey, liqueur (if using), egg whites, egg yolks, sugar, vanilla extract, and almond extract. Slowly beat in the flour, then add the yogurt and salt and mix together well, but gently.
3. Spread the fruit and softened apricots in the baking dish. Pour the batter over the fruit and place on the upper rack of the oven. Bake 30 to 40 minutes, until golden. May be served warm or cooled.
Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006). Copyright (c) 2006 by Evelyn H. Lauder. Reprinted by permission of Rodale Press.
Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006).