Clafoutis-style plum financier


Clafoutis-style plum financier
The classic French "financier" is normally a little cake, but it can also be made clafoutis-style over fruit in an oven-proof dish.
47 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: May 17th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 2 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 15 min.
Clafoutis-style plum financier  : Stage 1
Preheat the oven to 390°F (200°C).

Prepare 500 g financier batter.

Stage 2 - ⌛ 15 min.
Clafoutis-style plum financier  : Stage 2
Butter an oven-proof dish and make a layer of 800 g plums (stoned and cut in half).

Stage 3 - ⌛ 2 min.
Clafoutis-style plum financier  : Stage 3
Spread the financier batter on top.

Stage 4 - ⌛ 30 min.
Clafoutis-style plum financier  : Stage 4
Bake for 20 to 30 minutes.

Stage 5
Clafoutis-style plum financier  : Stage 5
Serve warm or cold.
Remarks
This recipe can be varied with different fruit, preferably in season. I have a weakness for raspberries, as their touch of acidity marries so well with the sweet financier mixture.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=50 %1,360 RDI=130 %750 RDI=110 %3,810 RDI=190 %15,940 RDI: 190 %
Per 100 g10 RDI=4 %100 RDI=10 %60 RDI=9 %290 RDI=20 %1,230 RDI: 20 %
Per person20 RDI=9 %230 RDI=20 %120 RDI=20 %630 RDI=30 %2,660 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Nuts, Gluten, milk
How much will it cost?
  • For 6 people : 6.00 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017436 K3.5 15 min.
Pilau rice
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.
February 21th 2011407 K 14.4 35 min.
How to freeze plums
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
September 4th 2019136 K3.7 12 hours 40 min.
Macaronade mixture
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.
November 25th 202091 K 2 min.
Tahitian salad
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
May 10th 202349 K5 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page