Though totally addicted to my solar oven, I’d given up on BAKING in it ! Until recently 😉 The problem is that most baked goods need to either rise, brown or both and a certain temperature is needed for that (and 100°C to 120°C is not it !).
I decided to give a CLAFOUTIS a try as its not really a leavened dessert.
SUCCESS ! It cooked perfectly and it was so hot out that it even browned (a bit). The taste made up for the lack of crusty edges that I usually get in the normal oven.
Instead of the traditional cherry clafoutis, I made this delicious blueberry version…. The recipe is for a traditional oven. If you are fortunate enough to own a solar oven, this went in cold and cooked in less than an hour uncovered. Ready when a knife comes out clean !
- 600g fresh or frozen bluberries or cherries
- 40g salty butter + enough to butter the pan
- 4 eggs
- 200ml milk
- 100g plain flour
- 60g golden caster sugar
- 1 teaspoon GOOD vanilla extract or 1/2 a scraped pod
- pinch of salt if you like your baking that way like me 😉
Preheat your oven to 210°C and butter a pie or tart dish.
If you do make this with cherries, the REAL way is to leave the pits IN !
Melt your butter. In a large bowl, stir together the flour, sugar and salt if using. Incorporate the eggs one by one then the milk, slowly and the vanilla whilst stirring gently. Add the melted butter and stir well.
Place your fruit in the buttered dish then pour over the batter.
Cook for 10 minutes at 210°C then lower your oven to 180° and cook for another 20 minutes.
Serve warm or at room temperature.
Bon Appetît !