Blueberry and almond clafoutis with cardamom cream
1
Preheat the oven to 180°C/160°C fan/ gas mark 4.
2
Grease a 20cm ovenproof dish with butter and sprinkle with 2 tablespoons of caster sugar to coat the inside.
Put the blueberries in the bottom of the dish and scatter over the lemon zest.
3
Mix together the milk, cream and almond extract (or vanilla extract).
4
In a mixing bowl, whisk the eggs and sugar together until light and frothy, then stir in the flour, ground almonds, baking powder and salt. Gradually pour the milk mixture into the egg mixture, whisking all the time, until the batter is smooth and creamy. 5
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 with a slight wobble in the middle.
6
Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamom until well combined. Chill until needed.
7
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.
INGREDIENTS
Small knob of butter, for greasing 100g caster sugar, plus extra for sprinkling
250g blueberries Zest of 1 lemon 125ml whole milk 150ml double cream ½ 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