Utterly Scrummy Raspberry and Almond Clafoutis

by bfbaker

January 145 January 114 January 121 January 125

     I have to honestly admit that I thought this recipe might take a few attempts – I expected all manner of things to go horrendously wrong. Why, you ask? Goodness knows, I’ll answer. Something in my bones was yelling at me that this tasty French tart was going to be a flop. However. It was flipping marvellous. My family nearly consumed a good three quarters of it before dinner had even been put on the table!

     Technically because I used raspberries instead of cherries, as is traditional, this is a flaugnarde. Neither name is particularly attractive, however and most people seem to umbrella them all under “clafoutis” these days which definitely needs to be said with a French accent. That’s klah-foo-tee!

     This recipe is quick and simple and makes a beautiful dessert that looks absolutely gorgeous and way more impressive than it should considering it’s simplicity!


80g ground almonds

4 tbsp plain flour

150g caster sugar

2 eggs

25ml chambord/or some sort of berry liqueur

275ml milk

300g raspberries (doesn’t have to be fresh, frozen can work just as well, you just may need to cook a little longer)

1 tsp almond extract

30g butter (melted) plus a little for greasing the pan

Icing sugar

1.                  Preheat oven to 180.

2.                  Grease a round cake tin and empty out the raspberries into it.

3.                  Pop all the dry ingredients in a bowl and mix well. Then add the milk, eggs, butter and almond extract and beat on high speed until all is combined.

4.                  Pour the batter on top of the raspberries and cook for 30 minutes until the top is golden brown and still a little wobbly – you want a nice little jiggle on the surface still.

5.                  When it’s just out of the oven, dust with icing sugar and enjoy!