Name: Clafoutis
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup almond meal; 3/4 cup caster sugar; 1/4 cup gluten-free cornflour; 1 pinch salt (optional); 4 eggs, plus 2 egg yolks; 1/4 cup cream; 60 gram melted, cooled butter; 125 gram punnet raspberries; 2 tablespoon flaked almonds, toasted; cream or gluten-free custard, to serve

Ingredients

1 cup almond meal

3/4 cup caster sugar

1/4 cup gluten-free cornflour

1 pinch salt (optional)

4 eggs, plus 2 egg yolks

1/4 cup cream

60 gram melted, cooled butter

125 gram punnet raspberries

2 tablespoon flaked almonds, toasted

cream or gluten-free custard, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly grease six shallow, ovenproof dishes. Place on a baking tray.

2.In a bowl, stir almond meal, sugar, cornflour and salt together.

3.In a large bowl, whisk eggs and yolks together. Gradually add cream and butter, whisking constantly, until combined. Gently fold in almond mixture. Transfer to a large jug.

4.Pour clafoutis mixture evenly among dishes. Sprinkle raspberries evenly among dishes, pushing gently into mixture.

5.Bake for 10-15 minutes, of until golden and set in the centre. Cool for 5 minutes before sprinkling with almonds. Serve warm or at room temperature, with cream or gluten-free custard.

Clafoutis has a consistency somewhere between a custard and a cake. As the batter cooks, the fruit will rise to the surface. You can also make these in six 10cm fluted tart cases with removable bases.
Note

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Ingredients

Method

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