Dayna Hoskin really knows how to bake up a storm.
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Apricots Baked In a Sweet Batter. (Apricot Clafoutis)

I'm super excited to announce to you all that I'm currently working on a recipe for Goulburn Valley Fruits!!! This however is not the recipe.

Today was to be the final bake and photography session for my Two Fruits Trifle Slice, so I marched down to the supermarket (actually, I drove down.... it's half an hour away) grabbed all my ingredients and drove back home going over and over what tweaks I wanted to make to improve on my last attempt. I got home, battled our cats at the front door (they like to take advantage of my coming home with my hands full because they trying to make a run for the outside world while I squeeze through the door), plonked my groceries on the kitchen bench, and started to unpack. That’s when I realized…. I grabbed Apricots instead of Two Fruits. “Dough”

Soooo…. As much as I want to get back in my car and go and get the Two Fruits, that bake will have to wait until tomorrow. Today, I'm baking Apricot Clafoutis.

I will be completely honest.... I don't know what a Clafoutis is.

"Hey Google, what is a Clafoutis?"
"kla-fu-ti is a type of flan made of fruit, typically cherries, baked in a sweet batter."
"Thanks Google"

I don't often bake with Apricots, probably because well, I don’t’ eat them.... My cousins and I used to fight over the last drops of Apricot Nectar whenever we were at Nans house, but I don't think of them as a snack food like I do other fruits. Maybe this recipe will change that!

#1 Grease the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, but what about the sides? This may go against every baking instinct you have.... but for this recipe, not greasing the sides will allow a beautiful brown, even crust around the outside of your Clafoutis, don't worry it wont stick! As it cools the Clafoutis will pull away from the sides of the tin allowing it to be lifted out cleanly.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.  

#2 Choosing the right cake tin is crucial to any recipe, so if you have a solid cake tin, you'll want to utilise it for this bake. The Clafoutis batter is very thin, and so a springform tin isn't recommended as the batter will leak out through the join in the tin.

#3 When incorporating eggs into any batter, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#4 Why is pouring around the fruit important? If your were to pour your batter into the tin and THEN arrange the fruit on top, the batter doesn't have a good enough grip on the fruit, and so as your Clafoutis rises in the oven your fruit could dislodge, but also for aesthetic reasons, the crater you've made in the batter by resting your fruit on the surface will stretch and grow, and even after your Clafoutis has deflated, a large crater will remain around each of your fruit pieces.

#5 Your Clafoutis will rise in the oven, as is inevitable when baking with whole eggs, but don't panic! It will almost immediately deflate once removed from the oven. By whisking gently and minimally (only as much as is necessary to bring ingredients together) and passing your batter through a sieve, you can greatly reduce the amount of rise in your Clafoutis and avoid your fruit arrangement being disturbed and the surface cracking.

#6 Unfortunately due to the requirement of three eggs, unless you have one large and one very, very small bantam or silkie sized egg, this recipe does not work as well when halved. If you were to use all the batter in a 20cm cake tin your would loose all the apricots under the batter. You can use a larger cake tin if you have one, however as not many people have a larger cake tin on hand, I haven't replied on a large cake tin for this recipe.

#7 Whenever a recipe calls for you to divide your batter between multiple cake tins, ensure you do so atop a set of kitchen scales. This way you can ensure there is an equal amount of cake batter in each tin, as if the amount of batter is unevenly distributed the cooking times will have varied and you could over cook one, and under cook another. 

fruit, apricot, custard, french, baked goods, baking, cake, slice, dessert, most popular,
Yield: 10Pin it


prep time: 15 minscook time: 43 minstotal time: 58 mins
"Hey Google, what is a Clafoutis?" "kla-fu-ti is a type of flan made of fruit, typically cherries, baked in a sweet batter."


700g Apricots in juice (drained)
3 eggs
1/2 cup caster sugar
1tsp vanilla essence
2/3 cup plain flour
60g unsalted butter (small cubes)
1 cup full cream milk


Preheat your oven to 160 degrees Celsius.

Prepare two 8-inch (20cm) diameter cake tins. 

Combine milk, vanilla essence, caster sugar and butter in a medium saucepan over medium heat.

Whisk gently until butter has melted.

Remove saucepan from heat and pour in lightly whisked eggs, whisking continuously as you do so to avoid them solidifying in the warm mixture.

Sift in flour and whisk until well combined.
Strain your batter through your sieve and into a large pouring jug

Arrange your drained apricot pieces into the base of your cake tins and divide your batter between the tins, gently pouring around your fruit pieces.

Place in the oven to bake for 43 minutes or until the surface is golden.

Remove from oven, dust with icing sugar, and serve with ice-cream.


x2 8-inch (20cm) diameter cake tins 
parchment or baking paper 
large jug

fat (grams)
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protein (grams)
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