Cherry Clafoutis


Well…after the salty version I ventured in the sweet one!
With good results, I’d say, I just had the time to photograph it…upon my return from work I found just a half of it! My husband liked it very much 🙂

180gr of tofu
4 tablespoons of natural soy yogurt
85gr sugar cane
150 ml of soy milk
2 tablespoons potato starch
60gr of allpurposes flour
a hint of vanilla
1 pinch of salt
25 cherries
1 teaspoon baking powder (for cakes)
3 tablespoons liqueur of your choice (I used “limoncello”)
icing sugar

Stone the cherries, cut in them in half and set aside.
Mix tofu, yogurt and sugar to a smooth cream. Add soy milk, a pinch of salt, vanilla and liqueur. Sift flour and add it little by little, together with starch and yeast; mix, or even better, beaten, to avoid any lump remaining.
Spread some margarine and flour on baking pan; sprinkle the bottom of it with a bit of brown sugar. Pour the mixture in the pan, and arrange the cherries over it. Sprinkle the surface with a little sugar cane. Bake at 190°C for 45-50 min. When the surface gets golden, the cake will be ready; carry out the “toothpick test” anyway. You’ll see that the cake will rise quite a bit, but once taken out of the oven, it will flatten, and it’ll take its original clafoutis appearance. Sprinkle the surface with icing sugar.

Very soft… very good :-)!

Chef: Concita from VeganBlog

  1. Chicca66 14 August 2010 at 18:10

    I made This cake and is fabulously good 🙂

  2. EleonoraNW3 16 August 2010 at 12:01


  3. maya 11 October 2010 at 05:01

    looks nice! is it extra firm or silken tofu?

  4. EleonoraNW3 11 October 2010 at 08:38

    Hi Maya! It’s the soft one :-).
    Just tell us how it came out if you try it!

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