Raspberry and pistachio clafoutis

A light cake for a beautiful Sunday afternoon. A lot of fruits, a little sour taste, a soft and smooth texture. Just try it!

  • 2 eggs
  • 2 yolks
  • 250g sour cream
  • 50g sugar
  • 2 teaspoons vanilla sugar
  • 50g almond meal
  • 80g all purpose flour
  • 200ml milk
  • 15g butter (to butter the pan)
  • 600g frozed raspberries
  • 2 tablespoons of pistachios (chopped)

  1. Mix the eggs with sour cream and sugar
  2. Add flour and almond meal and mix well.
  3. Butter the pan.
  4. Put the raspberries in the pan.
  5. Pour the composition over the raspberries
  6. Sprinkle the pistachios over.
  7. Bake the clafoutis for 1 hour at 180ÂșC in the preheated oven or until it starts to brown a little.

Inspired from Cuisine de copains, no. 17, page 88.


Post a Comment