Blackberry Pudding Cake
01-19-2011, 09:43 AM
#1
Senior Member
Thread Starter
Join Date: Apr 2010
Location: Pahrump, NV
Posts: 597
One of our local grocery stores had a deal on baskets of blackberries - a buck a basket, so I bought 4 baskets. Then I needed to make something with the blackberries instead of just having on cereal.
I found the Blackberry Clafouti (pudding cake) recipe at Whats Cooking in America.net
I baked it this morning. This a keeper. I baked it in a large spring form pan and lined the bottom with parchment paper. It also took 5 minutes longer to bake than recommended, even in a convection oven.
Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France that is traditionally made with cherries. A clafouti is often served as a breakfast dish.
This is an easy-to-make dessert using fruit suspended in a batter similar to that used for crepes. Substitute a pound of pitted plums, peaches, berries, cherries, sliced apples or any other fresh fruit, if you wish.
Blackberry Clafouti - Blackberry Pudding Cake
1 tablespoon butter (used to butter the baking dish)
4 eggs
1 cup granulated sugar, divided
1 tablespoon blackberry brandy (or other appropriately flavored liquor such as kirsch, cherry liqueur, raspberry)
1 teaspoons lemon zest (rind)
1 tablespoon freshly-squeezed lemon juice
1 1/4 cups all-purpose flour
1 1/2 cups milk
2 to 4 cups blackberries (fresh or frozen), divided*
Powdered sugar (confectioner's sugar), for dusting
* Amount of blackberries used, depends on how large the dish you are using and how dense you want the blackberries to be. I, personally, like lots of blackberries.
Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).
Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.
In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining blackberries on top.
Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).
Sprinkle with powdered sugar over the top with a sieve. Serve the Blackberry Clafouti warm.
I found the Blackberry Clafouti (pudding cake) recipe at Whats Cooking in America.net
I baked it this morning. This a keeper. I baked it in a large spring form pan and lined the bottom with parchment paper. It also took 5 minutes longer to bake than recommended, even in a convection oven.
Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France that is traditionally made with cherries. A clafouti is often served as a breakfast dish.
This is an easy-to-make dessert using fruit suspended in a batter similar to that used for crepes. Substitute a pound of pitted plums, peaches, berries, cherries, sliced apples or any other fresh fruit, if you wish.
Blackberry Clafouti - Blackberry Pudding Cake
1 tablespoon butter (used to butter the baking dish)
4 eggs
1 cup granulated sugar, divided
1 tablespoon blackberry brandy (or other appropriately flavored liquor such as kirsch, cherry liqueur, raspberry)
1 teaspoons lemon zest (rind)
1 tablespoon freshly-squeezed lemon juice
1 1/4 cups all-purpose flour
1 1/2 cups milk
2 to 4 cups blackberries (fresh or frozen), divided*
Powdered sugar (confectioner's sugar), for dusting
* Amount of blackberries used, depends on how large the dish you are using and how dense you want the blackberries to be. I, personally, like lots of blackberries.
Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).
Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.
In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining blackberries on top.
Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).
Sprinkle with powdered sugar over the top with a sieve. Serve the Blackberry Clafouti warm.
01-21-2011, 08:12 AM
#9
Super Member
Join Date: Aug 2009
Location: Oregon
Posts: 1,119
Yup, they lived in Lakeport for a number of years and then decided to downsize so they moved to Kelseyville. My two aunts live in the area as well. One has a large orchard so I still get free walnuts on a regular basis. Yay! It's a nice area...
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