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Cranberry Orange Cardamom Clafoutis

 
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Cranberry Orange Cardamom Clafoutis
Ahh Christmastime. Tis the season of overdoing it; from gaudy decorations, to boozing it up at work parties, to stuffing our faces full of sweets. Thanksgiving serves as a gateway drug to our overindulgences that we carry on through January 2nd. Everyone needs a monster-sized, hangover-curing breakfast scramble and a little hair of the dog come Jan 1, right? Most of us lose at least a little willpower and succumb to our inner addicts this time of year. But you know what? It's ok. We all deserve to let loose and loosen our belts for a few weeks a year. Since Christmas Day generally tends to be a relapse into the turkey, mashers and pie habit we got hooked on a month before, I suggest a simple breakfast that satisfies the 5 am wake up call without weighing you down. This Cranberry Orange Cardamom Clafoutis recipe is just that. It's easy, beautiful, fulfilling and as festive as fudge. The mouth-puckering tart cranberries get sweet with a sugary orange zest, a little spicy with a dash of aromatic cardamom and all wrapped up in a creamy, custardy, crepe-like batter. Waking up to a fresh blanket of snow, a Cranberry Orange Cardamom Clafoutis, and a pile of gifts under the tree is a solid start to one of the most indulgent days of the year. Enjoy it while it lasts and let the Christmas spirit ring. Later, you'll have some pumpkin pie and maybe do some caroling.
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Tart cranberries, zesty orange, and aromatic cardamom are what gives this Cranberry Orange Cardamom Clafoutis its distinctive winter flavors.
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Mix together the zest of an entire orange with the sugar.
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You'll end up with candied orange zest sugar that blends into the clafoutis and gets sprinkled on the top for added sugary crunch.
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Generously butter the bottom of your baking dish and fill with fresh cranberries.
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Whisk together the flour, ⅓ cup of the orange sugar, cardamom, cinnamon and salt.
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Mix the buttermilk in with the dry ingredients until fully incorporated.
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Add the eggs one at a time, followed by the vanilla and orange blossom water.
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Once the batter is mixed, gently pour it into the baking dish over the cranberries.
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A 9" baking dish is the perfect size for this Cranberry Orange Cardamom Clafoutis recipe.
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Once the clafoutis comes out of the oven, top with remaining orange zest sugar.
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Allow the clafoutis to cool down a bit before topping with powdered sugar.
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To top with powdered sugar, I got a little creative and used this template to create a powdered sugar snowball pattern. This simple powdered sugar stencil is from IKEA but there are many cake stencils out there that get much more intricate.
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Gently remove the template by lifting straight up and then over as not to disrupt the design.
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Because of the textured surface of the clafoutis, the snowballs are extra powdery instead of perfectly round. I love these messy little snowcaps!
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The spongy and creamy clafoutis texture is somewhere between custard, crepe and cake. It's velvety smooth and luxurious to bite into. I transferred it to a pretty cake stand for serving.
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A nice thick slice of Cranberry Orange Cardamom Clafoutis is a lovely start to Christmas morning, no matter how early you get started.
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If you live in a warm climate like me, you can pretend it's snowing by adding extra powdered sugar to your pretty Cranberry Orange Cardamom Clafoutis. Let it snow!
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Cranberry Orange Cardamom Clafoutis

Cranberry Orange Cardamom Clafoutis

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Description

Cranberry Orange Cardamom Clafoutis combines tart cranberries, sugary orange zest, a spicy dash of aromatic cardamom & a luxurious creamy, custardy batter.

Ingredients

Units
  • granulated sugar - ½ cup orange - 1
  • fresh cranberries - 8 ounces
  • all purpose flour - ¾ cup
  • cardamom - 1 teaspoon
  • cinnamon - ½ teaspoon
  • salt - ⅛ teaspoon
  • buttermilk - ¾ cup
  • butter (softened - 3 tablespoons)
  • pure vanilla extract - 1 teaspoon
  • orange blossom water (optional - 1 tablespoon)
  • eggs at room temperature - 4
  • powdered sugar - 1-2 tablespoons

Instructions

  1. Preheat oven to 400°.
  2. Finely zest the peel of 1 orange. In a bowl, mix the orange zest with the sugar until the zest is fully covered in sugar and the sugar is a pretty orange hue. Set aside.
  3. Grease a 9" baking pan with butter or cooking spray and fill the greased baking pan with cranberries.
  4. Whisk together the flour, ⅓ cup of the orange zest sugar, cardamom, cinnamon and salt.
  5. Using a stand mixer or by hand, slowly stir in the buttermilk followed by the butter, vanilla and orange blossom water. Mix until fully incorporated.
  6. While the mixer is on low, slowly add the eggs, one at a time until fully incorporated.
  7. Add the vanilla and orange blossom water and blend until the batter is smooth.
  8. Carefully pour the batter into the baking dish over the cranberries.
  9. Place the baking dish on a baking sheet and bake on 400° for 15 minutes. Reduce the heat to 350° and bake for another 25-30 minutes until slightly puffy with golden edges and a toothpick inserted in the center comes out clean.
  10. Place on a cooling rack and sprinkle the remaining orange peel sugar over the top.
  11. Once the clafoutis has cooled down and is still warm, sprinkle with powdered sugar.
  12. Best served while still warm, with a cup of coffee on a cold winter morning.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

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  1. Karen says

    I made this delicious cranberry delight. I love the texture, very smooth custard/cake just like Becky described. I used whole wheat flour & coconut sugar . The coconut sugar melted with the Orange peel while I went to go check on Baby so my sugar orange sprinkles didn't sprinkle so well. Love how this is tart & slightly sweet. Thanks Becky!

    Reply

    • beckysue says

      Karen! I am so glad you enjoyed the recipe. I love the idea of whole wheat flour and coconut sugar, I am going to try that next time I make it! Yum. Orange sprinkles aren't nearly as important as sweet little Dove, anyhow. Thanks for sharing. xoxo

      Reply