I don't know why I don't make clafoutis more often, when variations of the traditional French country baked fruit pudding are so easy to make and the results have such a wonderful cake-and-custard texture and the rustic charm of the simple flavors of milk, flour and eggs. I suppose that there's so many ideas for food that it's easy to forget about one while exploring others, until something reminds me again. Fortunately that reminder showed up in the form of a recipe for an almond-peach clafouti while browsing through the latest cookbook to arrive on my shelves, Ancient Grains for Modern Meals by Maria Speck. I will have much to say about this informative and beautifully illustrated cookbook in the coming months as I explore the recipes and information contained between the covers.
I love the idea of adding almond flour to a clafouti for its wonderful marzipan-like fragrance and the toothsomeness it adds to the pudding's texture. And I also liked the convenience of baking the clafouti in a glass pie plate rather than the customary earthenware dish. But peaches aren't in season around here right now, while on the other hand it's a great time for citrus fruits from the southern United States. So I've adapted the recipe from the book to use colorful segments of blood orange as well as using honey for a sweetener. And the results? The blood oranges burst into your mouth with a sweet and tart pop, surrounded by a creamy and aromatic pudding cake. Absolutely wonderful, and the clafouti disappeared in one sitting.
This recipe is so easy to make, you can put it together after a meal while everyone's food is settling. On the other hand, you can make it an hour ahead of the meal and keep it at room temperature. If you don't have almond flour — also known as almond meal or simply ground almonds — on hand, it's easy to make at home too. Simply grind 1/3 cup of blanched (skinless) almonds with 1 teaspoon of white sugar in a coffee grinder or food processor until finely ground, sifting the results to add clumps back into the grinder (sugar is added to absorb the oil from the almonds in order to prevent clumping). You may also want to consider serving this clafouti for a sweet weekend breakfast.
|Almond Clafouti with Blood Orange|
|Recipe by Lisa Turner|
Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Published on April 9, 2012
A simple cake-and-custard like baked pudding made with fragrant almond meal and tart blood oranges
Other baked fruit puddings you may enjoy:
Rum Plum Clafouti
Lemon Sponge Pudding