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Overhead shot of uvilla clafoutis in a baking dish next to a slice of it on a plate with a blue floral napkin in the background
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(Goldenberry or Physalis) Uvilla Clafoutis

This French custard like cake dessert is given an Ecuadorian/Latin touch with the addition of uvillas (also known as aguaymanto, uchuva, physalis, goldenberries, ground cherries).
Course Dessert, Sweets
Cuisine Ecuadorian, European, France, Fusion, Latin American
Keyword Aguaymanto, Cape Gooseberry, Clafoutis, Custard, Easy dessert, Goldenberry, Ground Cherries, Physalis, Uchuva, Uvillas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 to 8

Ingredients

  • 500 grams of uvillas - also known as physalis, ground cherries, uchuva, aguaymanto - husks removed, washed well and dried
  • 125 grams of sugar 125 grams = 4.4 ounces or 5/8 cup
  • 250 ml milk 250 ml = 1 cup + 2 tbs
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tbs lemon zest
  • 80 grams of all-purpose flour, sifted 80g = 2.8 ounces or 2/3 cup
  • 1 pinch of salt

Instructions

  • Preheat the oven to 350F (175C)
  • Put the uvillas in a lightly greased round pie or tart mold (8-10 inches), you can also use a square mold. Sprinkle the fruit with about 1 tbs of sugar – save the rest of the sugar for later.
  • Sift the flour with salt.
  • In the blender combine the eggs, milk, sugar, vanilla extract, and lemon zest. Blend until all the ingredients are mixed.
  • Add the sifted flour with salt, you can add it all at once or in batches. Blend until you have a smooth liquid batter.
  • Pour the liquid custard batter over the uvillas.
  • Bake for about 35-40 mins at 350 F (175C) – it’s normal for the clafoutis to rise, especially around the edges while baking.
  • Serve it warm sprinkled with extra sugar on top.