Category Archives: Cakes and Bakes

Double chocolate cookies


A trip to IKEA always results in unintended purchases. It also involves a whining kid, sulking husband and an over excited wife. The store is HUGE and it takes a good amount of time to even get from one end to another.

My son and my husband dislike the store for the same reasons I like it – its a huge place and you have to spend a lot of time once you are there. I won’t say that the furniture quality is the best, but for people like me who just want to get something decent without having to spend an arm and leg, its a great place.

Its the small things that I like there – like the glasses and cups and napkins and water bottles. The quality is good, the price is low, so everyone buys it. Now, THAT is the problem. Your props might just end up being one among the many if you do prop shopping in IKEA. But that hasn’t stopped anyone from doing it, though :D.

The use and throw baking tins are one of the impromptu purchases from there and it came out useful for gifting these double chocolate butterscotch cookies. These were baked as a gift for a kid and so the perfect dish to bring in for the Kid’s delight Anniversary party :-).

Read on for the pictorial and the recipe.




Cream together softened butter and the brown and white sugar using a stand or hand mixer. Beat until the mix is light and fluffy.


Add the egg and beat it in.


Add the vanilla essence and blend it in as well.


In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.


Fold the flour mix in 2-3 batches to the butter and egg mix. Gently incorporate everything together.


Add the butterscotch or chocolate chips and fold it in carefully.


Take tablespoonfuls of dough and place in a baking pan lined with parchment paper. Leave enough space for the cookies to expand.


Bake in a preheated oven at 350F/180 C for about 10-15 minutes, keeping a close eye once it reaches the 10 minutes mark. The cookies are done when they are firm around the edges and a little soft in the middle. Take off the oven and let it sit undisturbed for at least 5 minutes before moving to a cooling rack.

Recipe source:  Joy of Baking

Makes : 2 dozen cookies


  • 1 stick or 113 grams butter
  • 1/2 cup brown sugar
  • 1/4 cup white granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour/maida
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • a pinch salt
  • 1.5 cups butterscotch chips/ chocolate chips or a mix of both


  1. Cream together softened butter and the brown and white sugar using a stand or hand mixer. Beat until the mix is light and fluffy.
  2. Add the egg and beat it in. Add the vanilla essence and blend it in as well.
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. Fold the flour mix in 2-3 batches to the butter and egg mix. Gently incorporate everything together.
  5. Add the butterscotch or chocolate chips and fold it in carefully.Take tablespoonfuls of dough and place in a baking pan lined with parchment paper. Leave enough space for the cookies to expand.
  6. Bake in a preheated oven at 350F/180 C for about 10-15 minutes, keeping a close eye once it reaches the 10 minutes mark. The cookies are done when they are firm around the edges and a little soft in the middle. Take off the oven and let it sit undisturbed for at least 5 minutes before moving to a cooling rack.

This post goes to Valli’s Kid’s delight – Anniversary special and to Blogging Marathon 57.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57


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Cakes, cakes and cakes


Cakes can be formal, casual, funny, goofy and everything in between. Right from celebrating the day you were born to moving to a new place, to parting ways, to meeting again, to celebrating being together – a cake seems perfect for any occasion in life.

So for the Kid’s Delight Anniversary party, I am here with a big bunch of cakes.

The same cake can be presented in so many ways. Every single one of the cakes in this post is already present in the blog. These are my to-go cakes. But every time I make the same cake again, they take a different avatar.

One of the most used cake recipe for me is the eggless vanilla cake. The first cake is the same vanilla cake with fresh cream frosting here.


The second cake I use most is the eggless chocolate cake recipe. The smiley cake and the basket ball jersey cakes are the same cake recipe, baked as cupcakes and mini cupcakes.

The supplies in US makes cake decorating a lot easier than it is in India. The cupcakes are decorated with ready made frosting and fondant. The ready made frosting is interesting for the first couple of cakes, but now I find the taste repetitive and hence boring :D.


Ready made fondant makes decorating very easy. The food marker pens made it extremely easy to just draw the smiley faces, basket balls and jerseys. It was so easy that my son helped me with a whole bunch of them.


The oft-repeated cake with eggs is the hot milk cake and the Cleveland cavaliers jersey cake is just that. The cake has chocolate ganache frosting and fondant for decorating. Perfect for celebrating a basket ball fan’s birthday!


The kitkat cake is special, because its proof of how easy it is to bake a cake in US. It was baked a day or two before we moved into our current apartment and everything in the kitchen was already packed in boxes. Yet, all I had to do was buy a ready made box of cake mix, use and throw aluminium pans, a can of ready made frosting and some candies for decoration. I just wish I had picked up one more bar of kitkat, that would have made it perfect by hiding the imperfections in frosting. Well, I had to use a plastic knife to spread frosting, you see :D!


My favorite chocolate cake recipe with eggs is used for the below football pitch cake. The cake is decorated with ready made fondant from Wilton. With ten candles all around the cake, it looked a lot less empty at the time of cutting.


This post goes to Valli’s Kid’s delight – Anniversary special. This post is also part of 57th edition of Blogging Marathon. Check out the link to see interesting posts from participating bloggers.


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Swedish Princess Cake


This cake impresses people – in the looks and taste department. With a little bit of planning, its easy to make. Make sponge cake of your choice a day ahead. Prepare the custard as well the day before. If you wish to stretch a bit, make the whipped cream as well or tint the fondant or marzipan with green color.

With all that in place, assembling will be a cake walk. But in case, like me, you have to prepare everything on the day, then start with the custard. It needs to be chilled, so get it out-of-the-way first. Prepare the cake next and while its baking, whip the cream and chill it. Get to the fondant next – tint and make the flowers while waiting for the cake to cool.

The cake can be a little messy to cut into, since there is a mount of whipped cream inside, but its one of the best cakes I have had so far. The fondant is just for giving it an elegant look, it just ended up being peeled off before eating the cake :D. I couldn’t take stepwise pictures of the cake, so I suggest either watching a video online or checking out step by step pictures before starting this venture.

If you choose an eggless sponge cake and go with the ready made Indian custard powder, you can have your eggless version.


Recipe source: The daring kitchen


Vanilla custard:

  • 1 cup heavy cream, divided
  • 4 egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract


  1. Whisk cornstarch, sugar and egg yolks. Slowly, whisk in ½ cup of heavy cream until smooth.
  2. In a sauce pan, combine the remaining ½ cup of heavy cream and bring just to the boiling point over medium heat. Whisk the hot cream into the bowl with the egg mixture to temper the eggs.
  3. Pour the mixture back into the saucepan and cook over low heat, whisking constantly. It will becoming like a thick pudding and will soon come to a boil. Take off the heat, whisk vigorously until its smooth. Add vanilla extract. Wait until the custard cools down. Refrigerate until needed. Can be made a day ahead.

Sponge cake ( or any sponge cake of your choice)


  • 4 large eggs
  • 1 cup white sugar
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • a pinch salt


  1. Heat the oven to 350°F/180°C. Grease and line a 9″ cake pan with parchment paper. Keep aside.
  2. Beat the eggs and sugar with a hand mixer or stand mixer till the eggs are tripled in volume and fluffy and falls down in thick ribbons when lifted a little with the beater. Takes about 5 minutes.
  3. Whisk flour, cornstarch, baking powder, and salt into a bowl. Slowly fold the flour into the eggs until well combined using a whisk. Take care to not to deflate the whipped eggs.
  4. Transfer the batter into the prepared pan and bake for about 40 minutes or until a skewer inserted in the center comes out free of crumbs. Let the cake cool in the pan for 10 minutes and carefully remove it from the pan. Let it cool completely. Cling wrap and set aside if assembling later.



  • one 9″ sponge cake
  • vanilla custard for filling
  • 1/3 cup jam of your choice, I used strawberry
  • 2 cups heavy cream plus 2-3 tablespoons icing sugar
  • green fondant or marzipan for covering the cake
  • pink fondant or marzipan for the rose decoration


  1. Check out some youtube videos before assembling the cake.
  2. Whip the cream with sugar to taste until stiff peaks form, take care not to over beat. Refrigerate.
  3. Very carefully, with a long serrated knife, slice the sponge cake into three even layers. Keep the middle layer aside, this will become the dome when assembling the cake.
  4. In a serving plate or cake board, spread a spoon of jam. Place one layer of the cake on top of this. The jam will anchor the cake to the base.
  5. Spread the remaining jam evenly on top of this cake layer.
  6. Add half of the prepared, chilled custard on top of the jam layer.
  7. Top the custard with another layer of cake. Add the remaining custard evenly over the second layer of cake.
  8. Reserve ½-3/4 cup of the prepared whipped cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with an offset spatula, forming a dome in the middle of the cake.
  9. Gently lace the middle layer of sponge cake on top of the whipped cream. This will ensure a smooth dome for the cake.
  10. Cover the cake with the remaining whipped cream. Refrigerate in between for sometime for the cake to firm.
  11. Once you have a dome cake, roll out the green fondant over icing sugar and carefully lift and cover the cake. Trim the excess and smooth the sides and top.
  12. Decorate the top with pink roses made of fondant or marzipan.



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Lemon Ricotta Cheese Cake


A lemon flavored cake has been on the ‘to try’ list for a long time. So when two occasions came up together a big tub of ricotta cheese in the fridge and a birthday to celebrate, I combined the two and went in for a ricotta lemon cake. Now, since it was a kid’s birthday, I went a little light with the lemon flavor. I liked the little hint of lemon but the addition of ricotta made this a very soft cake.

I have been trying to get a good hold of the chocolate collar for cake decoration. One thing I noticed is I am better off with two smaller parchments, each half the circumference of the cake, than with a single long one. This way I can lift the parchment up and refrigerate/freeze without dropping the whole thing. It takes up less space also in the fridge.

Read on for the recipe.


Recipe adapted from

Makes: one 9″ round cake or a 9″ loaf


  • 3/4 cup softened butter
  • 1.5 cups ricotta cheese
  • 1.5 cups sugar
  • zest of one lemon
  • 3 eggs
  • 1 teaspoon vanilla extract/ lemon extract
  • 2.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1.5 cups all purpose flour


  1. Heat the oven to 180C/ 350F. Grease and dust a 9″ pan with flour.
  2. In a big mixing bowl, cream butter, sugar and ricotta cheese using a hand or a stand mixer. If the cheese is lumpy, then grind it in a blender for making it smooth.
  3. Add eggs one at a time and blend it in. Add the vanilla or lemon extract and the lemon zest as well.
  4. In a smaller bowl, whisk the flour, baking powder and one teaspoon of salt.
  5. Add the dry flour ingredients to the wet ingredients 1/2 cup at a time and fold in carefully.
  6. Once the dry ingredients are incorporated into the wet ingredients, pour the batter into the prepared pan.
  7. Bake for 40-50 minutes until a skewer comes free of crumbs when inserted in the middle.
  8. Fill and frost with lemon whipped cream. Fruits would have been ideal for decorating the cake, but since all I had was chocolate, I went in with a chocolate collar and some chocolate pieces on top.

Frosting: Lemon whipped cream

  • Beat 2 cups whipped cream with 1/2 cup icing sugar until soft peaks form. Add 2 teaspoons lemon juice and mix with a spatula taking care not to over whip. Fill and frost the cake


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Pineapple fresh creamcake


One of the mottos for my life is “If it can wait, then let it wait.” Postponing things kind of run in the blood for me. So its not just a wonder if I bake a cake, click pictures, transfer them immediately and post it the very next day – its almost a miracle.

And you are seeing that miracle happen. Because this is a cake that was baked and decorated yesterday and the post is going live now. I am myself surprised. Could it be that I am getting to be….erm…more efficient? If I am, then I gotta lean back and take it slow ;-).

Coming to the cake here, it’s a pineapple fresh cream cake. This was baked for a close friend, sneaked into their house just before the clock hit 12 AM. Midnight cake cuttings are back in my life after a long gap. It feel like I am growing younger as life goes on.. :-)

Read on for the pictorial and the method. The base cake can be any vanilla sponge cake of your choice.


Serves : 12


  • 9″ cake, cut into three pieces. I used the hot milk cake as the base cake.
  • 1 can of tinned pineapple chunks in syrup
  • about 2 cups fresh cream, whipped with 3-4 tablespoon sugar
  • 2-3 tablespoon sugar, for adding to the syrup in tinned pineapple
  • 1/2 cup chocolate chips, melted for chocolate lace collar (optional)
  • cherry/strawberry preserve, for decoration



I used the hot milk cake as the base cake. The cake had three layers. This is the first layer. Anchor it to the base with some whipped cream and spoon over some of the pineapple syrup from the can on the cake. You don’t have to drench the cake, but sprinkle it all over. You can sweeten the pineapple syrup with some sugar, if you want to.


Layer some fresh cream on top. I left the edges out so that the top layer won’t squash it.


Chop the pineapple chunks into smaller pieces and layer them all over.


Keep the second layer on top and sprinkle with pineapple syrup from can.


Repeat the cream and pineapple chunks layer.


The final layer goes on top. Again sprinkle with syrup. And cover the whole cake with a thin layer of fresh cream.


Freeze the crumb coated cake for 10-15 minutes until it firms up.


Coat once again with fresh cream and give a smooth finish this time. It was a very hot day, so the cake went into the freezer again for 10-15 minutes.


To make a chocolate collar, melt some chocolate chips and put that in a ziplock. Cut a small opening and draw pattern of your choice on a parchment paper and freeze for a minute. I used two smaller collars as against one big collar. Wrap the collar(s) around the cake and gently peel off the parchment paper. Decorate as you wish (I used some strawberry preserve, that’s what I had) and refrigerate until the time of serving.

A serrated knife works better with the chocolate collar.


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Tres leches II


If I have to choose one character from literature I can identify myself with, it won’t be superman, spider man or wonder woman. That character would be Anne of Green gables. Not the later books where she grows up to be a sensible woman, but the first one where she is a simple yakkety yak and messes up a lot of things.

Anne gets her best friend Diana drunk by serving red wine under the assumption that it was raspberry cordial. Later she makes a beautiful layer cake for  Mrs. Allen whom she adores. The only thing was – instead of vanilla, she mixes anodyne liniment (a medicine) and the cake tastes awful. The sweet lady that Mrs. Allen is, she eats the cake to spare Anne’s feelings. But her guardian Marilla finds out about the disaster and Anne is mortified. I have had my fills of cake disasters to know what it feels like!

Now this cake is not Anne’s layer cake with liniment. It’s a different version of Tres leches cake, a much simpler one, I might add. This cake wasn’t a disaster as well. In fact it was a big hit, even I liked it a lot, which is becoming rare nowadays.

Coming back to Anne, its a wonderful book and a great read for kids and adults alike. I haven’t read all the books, but have read the first two books again and again. It’s almost like I don’t want her to grow up, instead happier where she is a kid..a feeling that crops up in real life also at times, I guess :-)!


Recipe source: All recipes

Makes : 9X13″ cake


  • 1 1/2 cups all purpose flour/maida
  • 1 teaspoon baking powder
  • 1/2 cup/1 stick/110 gms unsalted butter, softened
  • 1 cup white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract

The three milk syrup

  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk (substitute cream or even skip this)


  • 2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Heat oven to 350F/180C. Grease a 13X9 baking pan. I used an aluminium food tray with lid, making it convenient for travel.
  2. Using a hand or stand mixer, beat the softened stick of butter and with one cup sugar until its creamy and fluffy. Add all the five eggs and 2 tsp vanilla extract (ideally, one at a time, but you will be adding the flour later, so even if the mix curdles, its going to be okay) and mix until its incorporated well.
  3. Add 1 teaspoon baking powder and mix well again.
  4. Add flour in 1/4 cupful batches and keep mixing until its all well blended. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a skewer inserted in the middle comes free of crumbs.
  5. Once the cake is baked fully, take it out of the oven and let it cool completely.
  6. Prepare the tres leches syrup in the meantime. Combine the whole milk, condensed milk and evaporated milk together. Keep refrigerated until the cake cools down.
  7. Pierce the cake with fork all over. Add the prepared syrup over the cake.
  8. For a simple topping, whip the cream with sugar and vanilla extract until thick and spread on top. I went for rose swirls.


  • This cake needs to be refrigerated until the time of serving.
  • The syrup will ooze out and that’s the way its supposed to be.
  • Whipped cream with strawberries or cherries on top is one of the ways to decorate the cake.
  • The cake should be served on a plate or on a bowl because of the syrup.


Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.


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Rich chocolate butter cream and an ombre cake


Oh fine!! This IS a cheat recipe.

I already have the cake recipe on the blog and this one is just for the frosting.

But hey…the cake was a humongous effort. Three 9″ layer cake is no small thing for me. I could handle 6″ cakes, but 9″ isn’t so easy. Despite 6 straws for support inside, it was doing a jiggle jiggly dance when I was trying to frost it.

Finally, I gave up trying and reached out to my neighbor. I have told you that she is a professional cake decorator, rt?

Now this cake, which I baked for our friend’s son, is the biggest cake I have ever made. And for my neighbor, this is tiny. This would be the size of the top-tier of her cakes.


It took her less than five minutes to frost this cake for me. FIVE minutes. And the finish was so much better than mine. Boy, I am so sorry that I have to move again! It’s so rare to get a friend who shares the same passion as you.

This frosting recipe is also from her. The quantity is huge, but it freezes very well. And if you freeze it, you can eat it like you eat ice cream ( you didn’t hear that from me :D).

The final decorations are made with ready-made fondant. I colored them and used a Wilton mold to get the designs. These can me made ahead to save time.

This cake is the final in the series of bakes for the month of April.  Check out the linky to see amazing entries from other bloggers.


Recipe source:  My neighbor Lizy, originally from

Makes : 10 plus cups of frosting


  • 2 cups butter (450 gms), softened
  • 2.5 cups cocoa powder
  • 1 tsp vanilla extract
  • 9 cups icing sugar
  • 1 – 1.5 cups milk


  1. Using a hand/stand mixer, beat the butter until its soft and fluffy.
  2. Beat in the cocoa, vanilla and sugar in batches adding enough milk till it reaches a good spreading consistency. You need to be careful and start slow with this, else the sugar will fly all over the place.


  • This recipe freezes well.
  • The quantity of sugar and milk are approximate. You need to adjust this until you get the consistency and sweetness you are looking for.
  • I have used only 8 cups of sugar here and 1 1/4 cups of milk here. I found the sweetness to be perfect with this quantity itself.
  • You can try salted or unsalted butter in this recipe. There will be a difference in taste, but both versions are delicious.



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Pound cake

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My husband shares his birthday with one of his close friend (and with one of my close friends as well). They all decided to come out of their mothers’ tummy just two days before new year. Another interesting thing is that their wedding days are a day apart. My husband’s friend was in the same neighborhood in India before he moved to US. And after ten long years, the two of them are in the same neighborhood again. Little surprises of life :-).

Same neighborhood means they could cut their birthday cake together after over a decade! And I jumped in at the opportunity of baking the birthday cake.

I wanted a ‘surprise inside’ cake which reveals their age when they cut into it. I wanted a gingerbread house cake for my son for his birthday. So I decided a trial cake would be a good idea for both the events. I am glad I did!! The surprise inside cake surprised me totally when the numbers just floated up!! It just wasn’t as elegant as I thought it would be. And the less I said about the gingerbread house cake, the better! Words are not needed to describe that.


Yet, I wanted a surprise element for their birthday. So I baked this pound cake again (I loved the taste when I baked for the surprise inside cake) and didn’t decorate it. When everyone was up and looking for the birthday cake, I told them this was the one.

It was pin drop silence and a collective relief when they knew I was kidding :D. Happily they cut into their decorated cake and were happier when their age didn’t pop out of the cake.


Recipe source: Martha Stewart’s book – Cakes

Makes : 2 9 X 5 inch loaves


  • 2 cups (~450 gms) butter, softened
  • 3 cups (~450 gms) flour
  • 1/2 teaspoon salt
  • 2 1/4 cups (~450 gms) sugar
  • 2 teaspoons vanilla extract
  • 9 eggs (Yes, 9!!)


  1. Preheat the oven to 350 F / 180 C. Grease two 9X5″ loaf pans.
  2. Beat the butter and sugar using a hand or stand mixer, until light and fluffy.
  3. Beat in the vanilla extract and salt.
  4. Beat in the eggs, one at a time, and beat it in.
  5. Add the flour in 4 batches, beating until just incorporated.
  6. Divide the batter between the pans. Smooth out the top.
  7. Bake for about an hour or until a skewer comes free of crumbs when inserted in the middle.
  8. Let the cake cool in the pan for at least  5-10 minutes before taking it off and letting it cool completely.

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Egg puff with puff pastry


The best kind of food is whatever someone else makes. Doesn’t matter what it is… if its served on a plate and you don’t have to do a thing, its heaven I tell you!

This recipe is one such luxury. It was made by my friend and my only participation was tasting and nodding my head in appreciation.

One of the little joys of life in U.S. is filo pastry sheets. It had started coming in India too, but it was a rare find. The adventures with filo is endless. Egg or veg puffs are pretty much part of everyone’s childhood in India and the fact that we can recreate it is definitely a plus :-).

Scroll down for the recipe.


Recipe source: My friend 


  • Ready made filo pastry sheets
  • 3 boiled eggs
  • 1 big onion
  • 1 tsp ginger garlic paste
  • 1 tsp chili powder
  • 1/2  tsp garam masala
  • a sprig of curry leaves, chopped fine
  • Oil
  • salt and pepper


  1. Thaw the pastry sheets. Finely chop the onions and curry leaves.
  2. Boil water and add the eggs and let it cook for exactly 10 minutes. Let it rest in the same pan and shell it once its cool enough to handle. Cut each egg in half vertically.
  3. Heat 2-3 teaspoons of oil (enough to saute the onion) and add the curry leaves. Add the chopped onions, ginger garlic paste and saute until pink.
  4. Add the chili powder, salt and pepper and garam masala. Keep in mind that  these spices need to be adjusted according to your personal preference. Taste test and adjust accordingly.
  5. Take off the heat and let it cool. Divide into 6 equal portions.
  6. Pre heat the oven to 200 C.
  7. Cut 6 equal rectangles off the pastry sheets. Fill each sheet with one portion of onion mix and an egg-half. Fold the sheet and seal the edges by pressing with a fork.
  8. Bake for about 15 minutes or until the puffs are golden in color.
  9. Serve warm with a hot cup of tea and ketchup on the side.



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Well, if it’s a bag of coconut one day, it’s a bunch of fruits the other day.

So, if you are having fruit explosion in your kitchen, not to worry. You can use this basic clafoutis (cla-fut-ee) recipe and use up a lot of your fruits. Technically, clafoutis is made from black cherries and the dish is called flaugnarde (I didn’t bother to learn how its pronounced), if you use other fruits.

Anyway, it’s easy to put together and a great way to win the excess fruit battle.

Apples in the kitchen, beware!!!


Butter and scatter 1 tablespoon sugar (I used confectioners sugar) over the base of a 10″ pie dish.


Slice and arrange the fruit so that it covers the bottom completely.


Whisk (or better blend) the flour, sugar, butter, eggs and vanilla.


Pour over the fruit.


Bake until the batter is set and golden.

Recipe source: Basic clafoutis recipe


  • 2 cups fruit of your choice, plums here
  • 1 cup whole milk
  • 3 eggs
  • 1/2 cup sugar + 1 tbsp sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour


  1. Preheat the oven to 350 F/ 180 C.
  2. Butter and scatter 1 tablespoon sugar (I used confectioners sugar) over the base of a 10″ pie dish.
  3. Slice the fruit into long pieces and arrange it so that it covers the bottom of the dish.
  4. Blend or whisk the milk, eggs, sugar, vanilla, butter and flour. Blending is a better idea than whisking.
  5. Add this to the fruit and bake for about 40 minutes or until the clafoutis is golden and puffed up.


  • Clafoutis will fall and deflate once its out of the oven.
  • Sprinkle with confectioners sugar on top for decoration.
  • Serve clafoutis warm (not hot, warm).



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