Cape Gooseberries and Strawberry Flaugnarde

Cape Gooseberries and Strawberry Flaugnarde is a French dessert made with thick flan-like batter filled with Cape Gooseberries and Strawberries topped with powdered sugar.

Flaugnarde is a French dessert made with thick flan-like batter filled with fruits like apples, berries, peaches, plums, prunes or other fruits topped with powdered sugar. Flaugnarde is a variation of Clafoutis which is basically the same dish but only using cherries. Traditional Limousin clafoutis uses unpitted cherries which adds a different flavour to the dish when cooked but in today’s versions cherry pits are removed prior to baking.

Clafoutis originated from the French region of Limousin during the early 19th century. The name came from the word “clafir” which means “to fill”. This dessert traditionally uses black cherries, if other fruits are used it is then called as flaugnarde. Flaugnarde on the other hand came from the word “fleunhe” which means “soft” or “downy” which describes the texture of the flan like batter.

For this recipe we will be using some Cape Gooseberries that my colleague Sue (who loves cooking as well) gave me, this is the first time I tried or even saw this fruit so I don’t know what to expect, together with that I will be adding some strawberries in to add some more depth in flavour. The result was simply fantastic, the sourness of the Cape Gooseberries matches well with the sweet flan and the strawberries, a really nice and light dessert best enjoyed when served warm.

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Cape Gooseberries and Strawberry Flaugnarde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: French


Cape Gooseberries and Strawberry Flaugnarde is a French dessert made with thick flan-like batter filled with Cape Gooseberries and Strawberries topped with powdered sugar.


  • 2 cups cape gooseberries
  • 1 cup strawberries
  • 1/2 cup flour
  • 1 1/4 cups milk
  • 2/3 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • pinch of salt
  • powdered sugar


  1. Place milk, 1/3 cup sugar, eggs, vanilla, salt and flour in a mixing bowl. Using a hand mixer, mix ingredients until it’s free of lumps.
  2. Grease a 9 in deep baking dish with butter then pour 2/3 of the prepared batter.
  3. Place dish in a 180C preheated oven and bake for 10 minutes. Remove from oven then place your fruits on top, sprinkle the remaining sugar over the fruits then carefully pour the remaining batter.
  4. Place back in the oven and bake for 50-60 minutes or until it’s all puffed up and brown on top.
  5. Sprinkle with powdered sugar then serve.



31 Responses

  1. Gigi says:

    Oh yum, I wish I can start with dessert for breakfast 😉 thanks for sharing this wonderful recipe.

  2. This flaugnarde (flan-cake) is the bomb!!! This is SO beautiful and looks SO delish that I have to pin…Thanks for the recipe! – which I’ll have to try.

  3. Tessa says:

    What a delightful dessert! Bookmarked :)!

  4. Mmm, strawberries are in season here now, what a lovely way to use them. 🙂

  5. I am basically drooling after viewing this lol. This looks superb! The perfect dessert

  6. You made this baker very proud of you Raymund. This is a gorgeous, exquisite dessert AND I have never heard of a Falugnarde…so impressive and wordly. Thanks for the informative read as always.

  7. Michelle says:

    Looks wonderful, Raymund! I adore clafoutis and just learned a new word (flaugnarde). Such a wonderful and easy use for good fruit. And cape gooseberries —what we call ground cherries—are so good. Interesting, though, that you’re getting them in the fall. They’re usually an early summer fruit here.

  8. Kristy says:

    That is right up my alley! 🙂

  9. This sounds delicious. Can’t wait to try it!

  10. mjskit says:

    This looks so scrumptious! I wish I could find gooseberries around here because I’ve had them a couple of times and loved them. I’ve never made a Flaugnarde but I think it’s high time I did. Wonderful dessert!

  11. i’m on seacrh for goosebery since i had tho cans of it..
    don’t you think the canned suits for this recipe???

  12. Shirley says:

    How pretty!! Custard pies are so good. I’ve never had gooseberries either, not sure I can find them here.

  13. Nami | Just One Cookbook says:

    This is gorgeous, Raymund!!! I pinned. I want to eat this right now… I’ve never tried gooseberries although I read about them on food blog. I’m very curious!

  14. So pretty! I love the flavors here. Off to pin!

  15. Charles says:

    I was going to say, when I saw the photo, it reminds me a little of a clafoutis and then you mentioned it’s a variant of them. It looks so nice… actually nicer than a clafoutis I think!

  16. Just beautiful Raymond! I have not had gooseberries before. Your dessert would be beautiful for high tea, maybe even at the Peninsula Hotel…

  17. Goodness Ray I want a BIG slice of this please !

  18. Fascinating history of this dish!

  19. Robinakagoatmom says:

    Random search for cape gooseberry recipe and this appeared first. So easy to throw together and a super hit with all 3 generations in the house. Thanks for sharing.

  20. eveline durkin says:

    yet to taste .. but i have made this using raspberies insead of strawberries

  21. Dawn says:

    My husband liked more than the clafoutis. Seemed to have to bake longer than written. Am I correct that 180c is 350f ? Or could it be that I used almond milk instead of whole milk? Just curious, still delicious

  22. Jeanne Ketterer says:

    Can you use a 9 x 9 square dish? or a 9″ deep springform pan? Thank you.

  23. Marzia says:

    Looks delicious but I’m wondering if it really only uses half a cup of flour? It seems very little.

  24. Gabe says:

    How did you prevent the springform pan from leaking?

    • Raymund says:

      The one I used was quite tight and does not leak, but I had a loose one before, and I usually seal then by layering the bottom pan with aluminium foil or baking paper to the edges.

  25. Gabe says:

    I see, thank you! I ended up just making it in a regular round cake pan and it was great! 🙂

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