White peach clafoutis with almonds and jasmine

Breakfast, afternoon tea or dessert, clafoutis fits in easily with every meal. It is super easy to make and it would be a pity not to give it a try! 


This baked French dessert is a perfect way to use summer fruit. Traditionally, clafoutis is made with cherries, but any fruit such as apples, berries, pears, plums or prunes are also delicious.

Whipping the batter is a quick task which can be done right before dinner. The clafoutis will still be lukewarm and perfect to serve for dessert, with or without cream. Dust with a little powdered sugar right before serving and you will surely impress your family and friends.

If you’d rather serve it for breakfast or another time, you can warm it a little or serve it at room temperature.


White peach clafoutis with almonds and jasmine

This baked French dessert is a perfect way to use summer fruit.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Desserts
Cuisine French
Servings 6 people
Calories 215 kcal

EQUIPMENT (click pictures for details)

Baking tins
Sauté pan with lid


  • 3 pcs big white peaches wedges
  • 2 tbsp almonds toasted chopped

For the batter mix

  • 400 ml milk
  • 1 tbsp jasmine tea
  • 1 tbsp dried jasmine flowers
  • 2 pcs eggs
  • 1 pc egg yolk
  • 50 ml cream
  • 80 gr sugar
  • 30 gr almond powder
  • 25 gr potato starch
  • ½ pcs lemon zest
  • 25 gr melted butter
  • 1 tbsp dried mint


  • Infuse the milk with the jasmine tea and flowers. Bring to the boil, then lower the heat and allow to infuse for 10 minutes.
  • Preheat the oven to 200˚C.
  • Combine the rest of the ingredients and mix with the milk.
  • Arrange the peaches on the bottom of a greased baking mould. Sprinkle the toasted almonds over the peaches and pour the egg mixture over it.
  • Bake for 20 minutes at 200˚C then lower the heat to 180˚C for another 20 minutes.
  • Remove the clafoutis from the oven and allow to cool down.


  • The baking time may vary from one oven to another as may the thickness of the cake.
  • Use a fat spray or soft butter to grease the mould.
  • Any seasonal fruit such as cherries, rhubarb, prunes, and apples can be used.

Nutrition for 1 portion

Calories: 215kcalCarbohydrates: 22gProtein: 4gFat: 13gCholesterol: 21mgSodium: 75mgFiber: 1gSugar: 17gVitamin A: 408IUVitamin C: 1mgCalcium: 107mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition
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