RASPBERRY CLAFOUTIS

This recipe is from Ready For You (Valentine Bay #1)

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Raspberry Clafoutis

SERVESPREPARATION 10 mins  COOKING 30 mins

INGREDIENTS
  • 1 cup (125g / 4.5 oz) almond meal
  • ¼ cup (35g / 1.2 oz) plain (all purpose) flour
  • ¾ cup (165g / 5.8 oz) caster (superfine) sugar
  • 4 eggs, plus 1 egg yolk
  • ¼ cup (60ml / 2 fl oz) thickened (whipping) cream
  • 50g / 1.7 oz butter, melted
  • 125g / 4.4 oz fresh or frozen raspberries
  • pure icing (confectioner's) sugar, to dust
METHOD
  1. Preheat oven to 170C / 150C fan (340F / 300F fan). Grease a shallow 4 cup-capacity round baking dish.
  2. Combine almond meal, flour and caster sugar in a medium bowl. In a separate small bowl, whisk together eggs and egg yolk. Gradually whisk in cream and melted butter, until combined. Gradually add almond mixture to egg mixture, whisking constantly, until combined.
  3. Scatter raspberries over base of prepared dish. Pour over batter, until dish is two-thirds full. Bake for 30-35 minutes, or until just set. Cool slightly, then dust with icing sugar and serve.
EXTRA TIPS
  • You can replace the raspberries with any berry you like.
  • This dessert is best served warm.

THIS RECIPE IS FROM...

Ready For You (Valentine Bay #1)

READ NOW IN KINDLE UNLIMITED