Raspberry Clafoutis

To make this raspberry clafoutis recipe, start by preparing all the ingredients.

Preparing the mold: Place a round cake mould Ø 22cm on a sheet of parchment paper and trace the outline of the bottom of the pan with a pencil.

Then cut out the parchment paper disc with a pair of scissors, trimming an extra 2 or 3mm inside the line so that the disc fits perfectly in the pan.

Check that the disc is the right size by placing it at the bottom of the pan. It should not come up the sides.

Using a pastry brush, grease the inside of the cake pan with melted butter.

Place the parchment disc at the bottom of the pan and press it down with your fingertips so it sticks.

Add another layer of melted butter over the parchment disc using the pastry brush, making sure to also grease the sides.

Sprinkle a little caster sugar into the mould...

...and distribute it evenly over the bottom and sides.

Then turn the mould over onto a sheet of parchment paper and tap it on the work surface to remove any excess sugar, which can be reused later.

This is what the result should look like. This makes it easier to remove the clafoutis from the mould.

Clafoutis batter: Place the egg yolks and icing sugar into a mixing bowl.

Add the flour...

...as well as the baking powder.

Also add the ground cinnamon (optional).

Pour in half of the whipping cream.

Then whisk vigorously with a whisk...

...until you get a thick and smooth batter.

Add the remaining cream and whisk again until the mixture is smooth and homogeneous.

Pour this batter into the cake mould...

... as shown in the photo.

Filling: Insert fresh (or frozen) raspberries into the batter, spacing them evenly...

...to cover the entire surface. The raspberries should be evenly distributed throughout the clafoutis.

Place the pan in a fan-assisted oven preheated to 180°C and bake for 25 to 30 minutes. Baking time may vary depending on the oven.

At the end of baking, the clafoutis should be nicely golden on top.

Remove the raspberry clafoutis from the oven and let it cool at room temperature.

Once cooled, the clafoutis can be easily removed from the mould thanks to the parchment disc. Make sure it has fully cooled down before this operation. Place a [PROD\:tra-support-carton-rond-or-noir-22-10:round cake board] on top of the clafoutis...

...and flip the mould while holding the cake board in place.

Carefully lift the mould upwards to release the clafoutis.

Remove the parchment paper disc...

...to achieve this result.

Place a second round cake board on the clafoutis...

...and flip everything to set the clafoutis right side up.

Finish: Sprinkle a few toasted sliced almonds over the clafoutis. To toast them, place the almonds in a bowl and heat them in the microwave in 1 to 2 minute intervals, stirring every time, until evenly golden.

Dust a light coat of sifted icing sugar over the surface using a fine strainer.

Place a few toasted sliced almonds (without icing sugar) on top of the clafoutis using precision tweezers...

...to make the almonds stand out, like in the photo. Your raspberry clafoutis is ready to serve and can be kept at room temperature. Enjoy!