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 - 1/2 cup orange - 1
- fresh cranberries - 8 ounces
- all purpose flour - 3/4 cup
- cardamom - 1 teaspoon
- cinnamon - 1/2 teaspoon
- salt - 1/8 teaspoon
- buttermilk - 3/4 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
- Preheat oven to 400°.
- 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.
- Grease a 9" baking pan with butter or cooking spray and fill the greased baking pan with cranberries.
- Whisk together the flour, 1/3 cup of the orange zest sugar, cardamom, cinnamon and salt.
- 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.
- While the mixer is on low, slowly add the eggs, one at a time until fully incorporated.
- Add the vanilla and orange blossom water and blend until the batter is smooth.
- Carefully pour the batter into the baking dish over the cranberries.
- 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.
- Place on a cooling rack and sprinkle the remaining orange peel sugar over the top.
- Once the clafoutis has cooled down and is still warm, sprinkle with powdered sugar.
- Best served while still warm, with a cup of coffee on a cold winter morning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes