After winning the last Re-Cake 2.0 challenge last month with my cruffins I am not going to hide that I got a bit of an ego boost 😉 and let’s be honest, I finally found an official way to reproduce great treats that I wouldn’t normally bake based on the amount of sugar, fat and eggs. It’s once a month, it’s not going to kill anyone! This month’s challenge is a pear and chocolate clafoutis, something that my sous chef would describe as a sweet quiche. It’s very rich and filling but super duper delicious! Luckily a few changes were allowed again:
– type of fruit: no sign of decent pears here for the best part of a month, so I presume the pear season is already over. On the other hand, there is no shortage of good apples!
– type of flour: just to be in piece with my conscience I used wholegrain spelt flour
– type of sugar: I’ve run out of caster sugar, it’s tragic. I happened to find raw sugar in the cupboard though, luck was on my side!
And before you get too impatient, here’s the final result:
Down here the recipe! (for the moment only in Italian, taken from Re-Cake 2.0 website and adapted with my changes)