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Perfect Japanese Sakura Cherry Clafoutis Recipe with Easy Matcha Cream

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A light, floral, and comforting Japanese-inspired clafoutis featuring sakura petals and cherries, paired with a smooth, earthy matcha cream. Perfect for spring celebrations and easy enough for weeknight baking.

Ingredients

Scale
  • 1 cup whole milk (240 ml)
  • 3 large eggs, room temperature
  • ½ cup granulated sugar (100 g)
  • ⅔ cup all-purpose flour (85 g)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sakura syrup or cherry blossom extract (optional)
  • 1 cup fresh or frozen pitted cherries (about 150 g)
  • ½ cup heavy cream (120 ml), cold
  • 1 teaspoon matcha powder
  • 2 tablespoons powdered sugar (15 g)
  • ½ teaspoon vanilla extract
  • Edible sakura petals (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your 9-inch baking dish and sprinkle a little sugar evenly on the bottom and sides to prevent sticking and add a subtle caramelized edge.
  2. If using fresh cherries, pit and halve them. Frozen cherries should be thawed and drained well to avoid excess moisture.
  3. In a large bowl, whisk together eggs and sugar until pale and slightly frothy (about 2-3 minutes). Add the milk, vanilla extract, and sakura syrup or cherry blossom extract, mixing gently to combine.
  4. Sift the flour and salt over the wet mixture to avoid lumps. Gently whisk until smooth – don’t overmix.
  5. Fold in the cherries carefully with a spatula, distributing them evenly through the batter.
  6. Pour the batter into the prepared baking dish, filling about three-quarters of the way up the sides.
  7. Bake for 35-40 minutes, or until the clafoutis is puffed and golden with a slight jiggle in the center. A toothpick inserted should come out mostly clean with a few moist crumbs.
  8. Cool slightly on a rack for about 15 minutes; the clafoutis will deflate a bit—that’s normal.
  9. While the clafoutis bakes, sift matcha powder into a chilled bowl. Add powdered sugar and vanilla extract. Pour in cold heavy cream and whisk using an electric mixer until soft peaks form. Taste and adjust sweetness if needed.
  10. Serve warm slices topped with a dollop of matcha cream and garnish with edible sakura petals and a light dusting of powdered sugar.

Notes

Use room temperature eggs for a silky batter. Do not overmix flour to avoid toughness. Pat frozen cherries dry to prevent sogginess. Butter and sugar the pan for a caramelized crust. Keep oven temperature steady at 350°F. Sift matcha powder to avoid lumps and beat cream to soft peaks without overwhipping. If batter is too thick, add a tablespoon of milk. Baking time may vary depending on oven.

Nutrition

Keywords: clafoutis, sakura cherry, matcha cream, Japanese dessert, spring dessert, easy baking, floral dessert, cherry clafoutis

Find it online: https://snappyspoon.com/perfect-japanese-sakura-cherry-clafoutis-recipe-with-easy-matcha-cream/