+GF
Clafoutis, pronounced KLA-FOO-TEE, is a French dessert that is custard-y in texture and studded with fruit. Cherries seem to be the traditionally paired flavor, but since cranberries are in season and have such a great tart flavor, we used them instead. They work nicely to balance out the sweet, eggy flavor and texture of the cake, and they taste all kinds of seasonal with a bit of added orange zest. It works as a breakfast dish or dessert, and is an impressive-looking one at that! This recipe is deceptively simple and makes you seem like a real chef, especially when you start throwing around words like “clafoutis” and “aquafaba.” —AS
SERVES 4 TO 6
1 cup (235 ml) unsweetened almond milk
½ cup (120 ml) and 1 tbsp (15 ml) aquafaba (liquid from a can of chickpeas)
½ cup (95 g) granulated sugar
2 tbsp (30 ml) melted vegan butter
2 tsp (10 ml) vanilla
1 tsp orange zest
½ cup (60 g) all-purpose flour
1 cup (100 g) fresh cranberries
Powdered sugar, for garnish
Preheat the oven to 325°F (163°C).
In a large mixing bowl, combine the almond milk, aquafaba, granulated sugar, melted butter, vanilla and orange zest. Add the flour, whisking until smooth. Pour the batter into a greased 8-inch (20-cm) cast-iron pan or baking dish. Scatter the cranberries over the top and place the whole pan into the oven.
Bake for 50 to 60 minutes, until the dough is puffed and golden along the edges. Remove it from the oven and let it sit at least 2 hours to set. The result should be very custard-like, a thick “pancake” similar to flan. Sprinkle with powdered sugar and serve!
Note: Texture is key in this dish. Don’t dig in too early or the base won’t set properly. It might seem undercooked or a little jiggly when you first pull it out of the oven, but I promise, that’s what you want. However, if the sides haven’t browned up, you’ll want to keep it in a few extra minutes.
Cranberries not your jam? Use your favorite berries or stone fruit here instead!