Blueberry & Almond Clafoutis with Cardamom Cream
Atraditional French clafoutis ismade with cherries but I love the unique, perfumed sweet sourness of blueberries, and they go so well with almond
- a 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
- a pinch of salt
- For the cardamom cream
- 250ml double cream
- 1 tbsp icing sugar, plus extra for dusting
- seeds of 4–5 cardamon pods, crushed
Preheat the oven to 180C/160C fan/gas 4.
Grease a 20cm ovenproof baking or pie dish with the butter and sprinkle with two tablespoons of caster sugar to coat the inside. Put the blueberries in the bottom of the dish and scatter over the lemon zest.
Mix together the milk, cream and almond extract.
In a separate 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 onto the eggs, whisking all the time, until the batter is smooth and creamy, but being careful not to overmix. 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.
Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamon until well combined. Chill until needed.
Remove the clafoutis from the oven and transfer the dish 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.