I made this yesterday, and it's a beautiful rich, but light desert that is kind of like custard but also like cake, kind of like cheesecake in texture, but not dense... try it, and see! You don't have to use raspberries, the original recipe I had, used cherries, and I think it's a traditional dish made in France during cherry season (don't quote me on that though!), I used bottled cherries once and it was delicious, but I think blueberries would also be lovely, as would apples!
I cup caster sugar
3 cups of raspberries, fresh or frozen is fine-- I used frozen
1 cup plain flour
1 tsp baking powder
pinch of salt
4 large eggs
1 3/4 cups of cream
1-2 tsp of vanilla essence
grated zest of 1 lemon
icing sugar for dusting
To make:
Preheat oven to 220 degrees C. Butter a medium size baking dish, sprinkle with 2 tbs of caster sugar, and spread the raspberries in the dish. Bake for 10 minutes, there may be a lot of juice--do not discard!
In a bowl whisk together the flour, baking powder and salt.
In a large bowl, use an electric mixer to combine the eggs and remainder of caster sugar (medium speed is fine). Add the flour mix in 2 additions, alternating with the cream in one addition. Add the vanilla and lemon zest and stir to combine... it smells fantastic by this stage!
Pour the batter over the raspberries, sprinkle a little extra caster sugar on top, and bake until puffed and golden brown, about 30-35 minutes. Let cool slightly and dust with icing sugar before serving!
This is mine cooling! Look at all that raspberry goodness!
B.
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