Apricot Rosemary Clafoutis Cake (Print Version)

French dessert with apricots and rosemary, baked in a creamy custard, ideal for summer occasions.

# Ingredients:

→ Fruits

01 - 500 g apricots, halved and pitted

→ Dairy

02 - 3 large eggs
03 - 300 ml milk
04 - 100 g granulated sugar
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 100 g all-purpose flour
07 - Pinch of salt

→ Herbs

08 - 1 tbsp fresh rosemary, finely chopped

# Steps to Follow:

01 - Preheat oven to 180°C (350°F). Grease a 24 cm pie dish or similar baking dish.
02 - In a mixing bowl, whisk together eggs, milk, granulated sugar, vanilla extract, and salt until the mixture is smooth.
03 - Gradually add all-purpose flour, whisking until the batter is well combined. Stir in finely chopped rosemary.
04 - Pour half of the prepared batter into the greased dish. Arrange apricot halves on top, cut side up.
05 - Gently pour the remaining batter over the arranged apricots.
06 - Transfer the dish to the oven and bake for 30–35 minutes, until puffed and golden brown.
07 - Allow the clafoutis to cool slightly before serving. Optionally dust with powdered sugar if desired.

# Additional Notes:

01 - Serve warm or at room temperature for optimal texture.
02 - Pairs beautifully with vanilla ice cream or whipped cream.
03 - For variation, substitute apricots with cherries or plums.

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