Peach, Almond and Cardamom Clafoutis

Very tasty. But ...

• My 8" square dish was very full of peaches. A clafoutis is typically not so dense with fruit.
• My clafoutis baked for 50min (40min advertised plus an extra 10min) and was still runny in the center.
• I used the weights rather than the cup measures for the flours and sugar. 85g of almond flour (I used ground almonds, very common in the shops in France) was more like 1cup, rather than 2/3cup. (I didn't find it grainy at all.)

Will definitely do this again, but let it cook at least 1hr and maybe a bit longer.

Made this again with slightly underripe plums. And, remembering how full the dish was last time, I used only half the weight of fruit. And cooked 65min. Much better.

The recipe says it serves 8. These will be pretty small servings. We think 6 is more like, and if you're feeling really piggy, there might be only 4.

The flavour of this clafoutis was very good with the cardamom a nice complement to the peaches. I didn’t care much for the texture of the custard since the almond flour was a little granular (I used Bob’s Red Mill brand) and really didn’t add flavour. However, the ratio of fruit to custard was high so that particular texture wasn’t that much of an issue.

The baking pan size suggested was far too small to contain all of the filling; I used a 10”/25cm round ceramic dish. Baking time was also off with the clafoutis taking almost an hour to cook in the centre.