Raspberry and Almond Clafoutis

Wednesday, 1st August 2012

This is an excellent dessert with an intense raspberry flavour - as they freeze so well you can use frozen for this.

Ingredients

150g Castor Sugar

100g Ground Almonds

1 Tablespoon Flour

1 tsp. Baking Powder

2 Eggs

75g Melted Unsalted Butter

1 tbs. Kirsch or Brandy

250g Raspberries (Frozen are fine)

2 Tablespoons Slivered Almonds

Method

This is really a sort of baked batter pudding.Stone the cherries. Mix together the sugar, ground almonds, flour and baking powder in a bowl. Make a well in the centre. Break the eggs into the well and beat them with a whisk gradually incorporating the dry ingredients. As the mixture thickens add the melted butter and the Kirsch. Pour this mixture into a tart tin or quiche tin (not one with a removable base).

Push the raspberries one by one into the batter. Sprinkle over the slivered almonds Bake this at 150C. 300F. Gas 4 for 45 to 60 minutes or until a skewer comes out clean.

Serve this (like a pudding) in the dish it was cooked in either hot from the oven or at room temperature with some fromage frais or whipped cream.