Sarah Bernhardt Cakes

These nice bites will delight you for tea time or after lunch with coffee. I have no credit for the recipe which I found on Mimi Thorisson’s blog Manger. I let you discover the recipe there! This blog is absolutey wonderful and the photos are gorgeous.

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These small cakes are delicious and very practical because you keep them in the freezer. So you can prepare them in advance and have them ready in case you have guests (or if you just want to treat yourself!) I made a box of them a few days ago and it is all gone already. My family loved them!

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Peach clafouti

Now that I am back in France, I am cooking a lot for my family. Today I baked these delicious peach clafoutis in individual ramekins for my brother and my sister. It is very quick to prepare but it has to cook for 40 minutes. I love the sweet and soft texture of the clafouti with the fruits.

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Preparation: 10 minutes
Cooking: 40 minutes
Servings: 3 ramekins
Level: Easy
Cost: Cheap

Equipment: oven dish (like pyrex dish), bowl

Ingredients:
– 2 peaches
– 10g butter + some for the dish
– 30g flour
–  25g sugar
– 1 egg
– 75 mL milk

Optional:
– almond flakes
– vanilla sugar

Preheat oven at 180ºC
Peel and cut the peaches in quarters. Spread butter in the ramekins and spread the peaches; it must cover all the surface (I like it with a lot of fruits!)
Then whisk the egg and sugar. Add the flour, a pinch of salt. Add the melted butted, then the milk. Stir well. The batter is very liquid.
Pour the batter in the ramekins.
You can add some sugar and almonds on top.
Cook in the oven for 40 minutes.
Let cool down a bit before serving.

Notes:
– you can do it a big dish. In that case do 3 or 4 times the proportions. The proportions given here have a lot of fruits and little cream.
– you can do with other fruits. The original clafouti recipe is with cherries but it also works well with apricots or plums.

Apricot clafouti

Apricot clafouti

Apple crumble

After doing this recipe for a dinner with friends, they begged me to post it, so here it is. This is actually a super easy and good recipe, not to heavy after a dinner (there is fruit you know. Well with a little bit of butter…)
This recipe is one of my favourite and a classic: my mother has been making it since I am a child. And as a kid, I loved to prepare the crust (of course, when you mix it with your hands, it is much more fun than with a spoon!)

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Preparation: 10 minutes
Cooking: 20 minutes
Servings: 6
Level: Easy
Cost: Cheap

Equipment: oven dish (like pyrex dish), bowl

Ingredients:
– 8 apples
– 100g butter
– 100g flour
– 100g sugar
note: quantities are a bit random and I often add some flour or sugar while making the crust until I get the right texture, and according to how sweet or crispy I want the crust to be. You can also increase or decrease the quantities if you want a thicker or thinner crust.

Peel and cut the apples. Put them directly in the oven dish. You can spread some sugar or cinnamon on top.
Prepare the crust: Pour the flour and sugar in the bowl and add the butter in cubes. With your fingertips, rub the butter into the flour and sugar until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Add some sugar or flour if needed.
Then spread the crust on top of the fruits and bake for about 20 minutes in the oven until the crust is crispy and golden. During the cooking, apple cook and caramelize nicely.

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Notes:
– Best way to eat it is warm with a scoop of vanilla ice cream
– Apples are often a basis but you can mix fruits: apple and red berries, apple and plums, apple and peach, apple and pear (the one on the photos!), pear and chocolate, etc. Be imaginative! But usually it is better to still put some apple because they don’t get completely liquid when cooked.
– This cake requires a plate and a spoon to be eaten!

Enjoy!