The weather is getting hotter in Italy with peaks of 100F. Maybe a little too hot but this is fabulous beach weather. I love wearing summer clothes and eating lots of fruit and vegetables, it seems such an easy and carefree life!
I have been using lots of fruit in my baking and this quick and easy clafoutis is just perfect at this time of year.
You can use prunes or other fruit of your choice if you prefer.
And now back to the beach again...!
Are you heading to Rome this summer? You can read my review about my favourite Sicilian pastry shop in the city on the Omnia Vatican website.
- Prep Time : 25 minutes
- Cook Time : 50 minutes
Peel and slice the peaches and arrange them on a greased round baking tray measuring approx 30cm or 12 inch diameter.
Whip the eggs with the sugar until pale and creamy. Add the vanilla essence, the lemon zest and the sifted flour. Mix gently then add the milk and stir.
Pour the mixture on the peaches.
Cut the almonds roughly with a knife.
Put the cherries and the almonds on top of the mixture and peaches and bake at 180C or 350F for 50 minutes.
The top of the cake should look nice and golden. Leave it in the oven a little longer if it still feels too moist inside.
Sprinkle with powdered sugar and serve.