Citrus and almond clafoutis
Clafoutis is a perfect all-purpose dessert that can be adapted for just about any fruit. Choose a mix of citrus for this, from sweet oranges to slightly bitter grapefruit and even a sour lemon or lime.
Ingredients
125g almond meal
50g plain flour, plus a little extra for dusting
125g caster sugar
6 eggs
1 tbsp Amaretto or other almond liqueur
150ml pouring cream
150ml milk
butter, for greasing
1 blood orange, peeled and sliced into 1cm slices
1 navel orange, peeled and sliced into 1cm slices
a few slices of pink grapefruit, halved, peeled and sliced into 1cm slices
1 lime, peeled and sliced into ½ cm slices
25g demerara sugar
icing sugar, for dusting (optional)
Method
Heat your oven to 180°C (160°C fan-forced). Combine the almond meal, flour and caster sugar in a bowl and whisk in the eggs one at a time. Add the alcohol, cream and milk and whisk to a smooth batter.
Grease a 20cm round baking dish with butter and pour in the mixture. Insert the citrus into the mixture at an angle and scatter liberally with demerara sugar. Bake for 30 minutes until the clafoutis is set. Allow to cool slightly, then dust with icing sugar (if using) to serve.
Adam's tip: Don't worry too much about the texture of your clafoutis. They can be anything from firmly set cake-like slices to wobbly custardy spoonfuls. Whatever your preference, a clafoutis is a great way to turn seasonal fruit into a delicious dessert.
Also try: Adam Liaw's French onion beef stew
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/citrus-and-almond-clafoutis-20190916-h1i34j.html