Elettra Wiedemann, the author and creative director behind the Impatient Foodie blog, is a Queen at figuring out how to eat well with as little fuss as possible. I totally believe in her Gourmet-Food-For-All attitude and approach to life, and whenever I’m with Elettra I’m badgering her for easy recipes that can be made on a weeknight by a busy, multitasking Mom. Generally speaking, I don’t attempt dessert because of all the steps and measuring dramatics that are normally involved– but this Strawberry Claflouti recipe is as simple as it is delicious! I can’t wait to try this with Marlowe. Try adding it to your routine this week, and your family may just start calling you Wonderwoman…
Below, the Impatient Foodie sounds off on Claflouti and why you need it in your life:
In an ideal world, everyone would be sitting around baking cookies, cakes, and pies all day. The reality is that baking is messy and time consuming. Lucky for all of us, there is such a thing a clafouti which is the ultimate impatient cake hack in my book. Unlike other cakes which require carefully measured quantities of flour, baking soda, etc. claflouti is just 7 total ingredients that can be thrown together, whisked quickly, and baked with no fuss. Since it’s so fast and easy to make, it’s also an easy way to include your kids in baking! Strawberries are popping up at Farmers Markets around NYC right now, so that’s what we used here. But you can use whatever berries or fruits that are at your local Farmers Market. You are just about 40 minutes away from a fancy looking, super tasty cake that took you almost no time at all.
1 pound of strawberries, quartered
1 cup of all purpose flour
1 cup of sugar
1 cup heavy cream
2 teaspoons of almond extract
- Preheat oven to 350F. Butter and lightly flour a 2 quart (7 x 11-inch) baking dish. Scatter almost all of the sliced strawberries in the baking dish and set aside.
- In a large mixing bowl, whisk the flour and sugar together, with a small pinch of salt. Create a little well in the center of the mixture.
- Crack the eggs into the center of the well, and add in the cream and the almond extract. Using a whisk or fork, beat the egg mixture into the flour mix until it becomes a smooth batter. Pour the batter over the strawberries, put place of the strawberries on top, and allow the batter to rest for about 15 minutes before putting in the oven (this will make your cake soft and tender and not chewy!)
- Bake for 25-30 minutes or until the dough is a light golden color. Serve warm or at room temperature.
For more from Elettra, head on over to the Impatient Foodie blog!