Blueberry and almond clafoutis with cardamom cream
Small knob of butter, for greasing
100g caster sugar, plus extra for sprinkling
250g fresh blueberries
Zest of 1 lemon
125ml whole milk
150ml double cream
1⁄2 tsp almond extract or 1 tsp vanilla extract
3 large eggs
30g plain flour
40g ground almonds
1 tsp baking powder
Pinch of salt
For the cardamom cream
250ml double cream
1 tbsp icing sugar, plus extra for dusting
Seeds of 4-5 cardamom pods, crushed
Preheat the oven to 180°C/160°C fan/gas mark 4.
Grease a 20cm ovenproof dish with butter and sprinkle with 2 tablespoons of caster sugar. Put the blueberries in the bottom of the dish and scatter over the lemon zest.
Mix together the milk, cream and almond extract (or vanilla extract).
In a separate mixing bowl, whisk the eggs and sugar together until frothy, then stir in the flour, ground almonds, baking powder and salt. Gradually pour the milk mixture onto the eggs, whisking all the time, until the batter is smooth.
Pour the batter over the blueberries and sprinkle with caster sugar. Bake in the oven for 35-40 minutes or until
puffy, golden and just set.
Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamom until well combined. Chill until needed.
Remove the clafoutis from the oven and transfer to a wire rack for 5-10 minutes. The clafoutis will deflate a little as it cools, but don’t worry! Dust with icing sugar and serve warm or at room temperature, topped with a spoonful of the cardamom cream.