Cherry Miso Clafoutis

When you're craving a baked good without the hassle of cutting, crimping, or rolling, Cherry Miso Clafoutis is the answer. This recipe is an eggy twist on a “dump cake”: mix, dump, and bake.


I prefer almond milk over traditional dairy milk because it adds a lovely almond flavor that compliments the cherries beautifully. Traditionally, clafoutis was baked with cherry pits, which contain a compound called benzaldehyde, responsible for the almond-like flavor. However, worrying about breaking a tooth on a pit can ruin the experience, so almond milk is a delightful and safer alternative.


The mild
Butterbean Miso from Shared Cultures adds a touch of salt and a hint of savoriness. Salt is essential in desserts because it enhances and amplifies flavors, making things taste sweeter without extra sugar. The cherries become more cherry-like, and the almond milk’s flavor is elevated. The umami from the miso is subtle yet creates a nuanced depth that’s hard to pinpoint but impossible to miss.


INGREDIENTS

  • ¾ cup (170g) almond milk

  • 3 large eggs

  • 3 Tbsp butter or coconut oil, melted

  • ⅓ c (70g) sugar

  • 2 Tbsp Shared Cultures Butter Bean Miso

  • ¼ tsp salt

  • ⅔ c (100g) flour

  • 12 oz (340g) pitted cherries

DIRECTIONS

  1. Heat the oven to 350°F (175°C).

  2. Place milk, eggs, oil/fat of choice, sugar, miso, and salt in a blender and blitz until smooth. 

  3. Add flour and blitz until just combined.

  4. Pour mixture into a greased pie pan and spread the fruit on top.

  5. Transfer to the oven and bake for 45-50 minutes until a toothpick inserted into the middle comes out clean and the top has browned.

  6. Set aside to cool for at least 15 minutes before slicing into wedges. Serve with a light dusting of powdered sugar or a decadent dollop of whipped cream. 

Serves 6-8

NOTES

  • It’s best to have ingredients that are room temperature or nearly so. Adding cold batter to a hot oven results in a clafoutis that has overdone edges and an underdone center. 

  • I intentionally created this recipe to be a lower sugar recipe. If you have a strong sweet tooth or your cherries aren’t very sweet, consider adding in a few extra Tbsp of sugar.

Previous
Previous

Simple Miso Tomato Sauce

Next
Next

Houjicha Pickled Vegetables