fig clafoutis with cardamom cream

fig clafoutis with cardamom cream

 Clafoutis is a French dessert and particular speciality of the Limousin region. Although it is technically a dessert, don't let that dictate when this can be enjoyed, we've been known to devour one of these bad boys for breakfast, and it's particularly irresistible accompanied by a strong cup of coffee.

Traditionally made with black cherries, our version is adorned with beautiful plump figs, plus we add the zest of an orange to the batter to give it a little kick. Instead of figs, you could use whatever is in season, this is also delicious with pears, apples, cherries, raspberries and plums. 



For the clafoutis batter: 
60 g plain flour
½ teaspoon baking powder
3 large eggs
60 g sugar
300 ml milk
½ teaspoon vanilla extract
finely grated zest of one orange
a healthy pinch of salt
350 grams figs
softened butter for greasing
icing sugar for dusting

For the cardamom cream: 
300 ml single cream
1 tsp ground cardamom (or more to taste)


1. Preheat the oven to 200ºC (fan). 

2. Using an electric mixer, combine all the batter ingredients with a pinch of sea salt until totally smooth, then set aside for 20 to 30 minutes to allow to settle. 

2. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over 1 tbsp of sugar (this will help the clafoutis to not stick to the baking dish). 

3. Evenly pour the batter into the dish, gently tap onto a work surface to remove any air bubbles. Place the figs, cut side up, decoratively around the dish.

4. Bake the clafoutis for 15 minutes. Then reduce the oven temperature to 180ºC (fan) and bake for a further 20 to 25 minutes, until the top is lightly golden and the batter just set.

5. For the cream: combine the cream with the cardamom. Whip the cream until soft peaks form, then refrigerate until ready to use. 

5. Allow the clafoutis to cool for 5 minutes. Dust with icing sugar and serve immediately with a healthy dollop of cardamom cream, of course.