Orders placed during the holidays will be shipped from 01/09/2026
Orders placed during the holidays will be shipped from 01/09/2026
Have you ever heard of the French dessert called ‘clafoutis’? Today it is an easy-to-make dessert made with fresh seasonal fruit, a baked recipe enjoyed by young and old alike. The origin of this cake is very old and seems to date back to a region of France, Limousin, which is said to have the most beautiful and juicy cherries in France. This cake was originally made with cherries and enjoyed by farmers during a break in their work. The name of the cake has a debated etymology: according to some, it comes from clafir, meaning “heal” or “fill“. For others, the origin of Clafoutis is linked to the Latin word clavum figere, which means “to drive in a nail”, referring to the way the cherries are pressed into the dough. In fact, it is said that originally the small stone was not even removed to prevent the cherry juice from leaking into the dough.
Over time, various recipes and versions of clafoutis have been perfected, so much so that today it has become a dessert for any season, as any type of fruit is used instead of cherries, as long as it is fresh and very ripe. In this post, Alice shares her perfectly balanced version with us using Ghisanativa.
Preheat the oven to 150°, inserting the Ghisanativa pan as soon as possible.
Place the eggs, the sugar, the milk, the pinch of salt and the lemon zest in a large bowl. Mix the ingredients well with a hand whisk, then add the previously sieved flour and starch, mixing constantly.
Wash and dry the figs, keeping them in their skins, and cut them into slices or rounds. Put this to one side.
Take out the pan with an oven glove and raise the temperature to 175°. Grease the pan well using some of the melted butter and a kitchen brush: direct contact with the food is safe as the pan is made entirely of cast iron and has no coating. The butter will help with non-stick properties.
Pour the remaining melted butter into the mixture and mix well. Place half of the fig slices in the pan in a radial pattern on the bottom of the mould, then repeat the operation to create a second layer. Gently pour in the egg and milk mixture. Handling the pan with oven gloves, place in the oven and bake for about 30 minutes.
Remove the pan, let the clafoutis rest for a few moments and serve warm with a sprinkling of icing sugar.
