Raspberry-Almond Clafoutis
A traditional clafoutis is made with cherries, replaced here with raspberries, which have a slight tartness. The batter is made with almond flour and a little almond extract for a gluten-free version. Cool to room temperature before serving.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup/112 grams almond flour
- ½cup/100 grams granulated sugar
- 3large eggs
- ½teaspoon almond extract
- Pinch of salt
- 1 ¼cups/300 milliliters half-and-half
- Unsalted butter, for greasing pan
- 3cups/320 grams raspberries (12 ounces)
- Powdered sugar, for serving
Instructions
Step 1
Heat oven to 375 degrees. Put almond flour, sugar, eggs, almond extract and salt in a blender. Blend at medium speed for a minute or so, until well combined. Scrape the bowl as necessary. Add half-and-half and blend again.Step 2
Butter a 10-inch round baking dish or cast-iron skillet. Arrange raspberries over the bottom of the dish.Step 3
Pour batter over berries. Bake on the top oven rack for 30 to 35 minutes, until puffed and lightly browned on top. (A knife inserted into the center should emerge clean.)Step 4
Cool clafoutis to room temperature. Sprinkle top with powdered sugar. Serve directly from baking dish, in large wedges.