Pronounced “kla-fu-ti”, this is a delicious baked French dessert, and another one of those recipes I tested and tasted and had to make over and over again. It’s so simple, really adaptable (you can swap the raspberries for your favourite fresh, frozen or tinned fruit or berries), and surprisingly impressive. Everyone will ask you to make it again – just smile and say yes, and don’t let on how easy it is! I serve it hot out of the oven with a sneaky scoop of vanilla ice-cream or a dollop of thick cream on top – because when it comes to desserts, there’s no such thing as too decadent.

Raspberry Clafoutis


PREPARATION 10 minutes

COOK 30 minutes


  • measuring cups
  • microwave-safe bowl
  • shallow 4 cup-capacity baking dish
  • medium bowl
  • small bowl
  • whisk
  • sieve


  • 1 cup (125g) almond meal
  • ¼ cup (35g) plain flour
  • ¾ cup (165g) caster sugar
  • 4 eggs, plus 1 yolk
  • ¼ cup (60ml) thickened cream
  • 50g butter, melted
  • 125g fresh or frozen raspberries
  • pure icing sugar, to dust.


1. Preheat oven to 170C / 150C fan. Grease a shallow 4 cup-capacity baking dish.

2. Combine almond meal, flour and caster sugar in a medium bowl. In a separate small bowl, whisk together eggs and egg yolk. Gradually whisk in cream and melted butter, until combined. Gradually add almond mixture to egg mixture, whisking constantly, until combined.

3. Place raspberries in base of prepared dish. Pour over batter, until dish is two-thirds full. Bake for 30-35 minutes, or until just set. Cool slightly, then dust with icing sugar and serve.

Chef’s tips

Make sure the butter has cooled before whisking it into the eggs.

You can replace the raspberries with any berry you like.

This dessert is best served warm.



Want to know how many kilojoules are in this recipe? Get all the important nutritional counts right here.

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