Raspberry clafoutis with rosewater and orange
Confession: we got to a stage on our Mediterranean diet when we were desperate for a sweet dessert treat. Then we found Amy Riolo’s colourful The Ultimate Mediterranean Diet Cookbook, which provided the inspiration for this much-needed pud. It’s a simple recipe that’s wonderfully light on ingredients, so it doesn’t require a dozen eggs or a litre of cream as so many other custard-style desserts seem to.
Preheat your oven to 190°C (375°F).
Butter a 20cm round ovenproof dish and sprinkle with 2 tbsp (25g) caster sugar.
Place the raspberries in the bowl and roll them around in the sugar.
Beat the eggs and remaining caster sugar until the mixture becomes pale and fluffy, and leaves a ribbon trail when you remove the beaters.
Add the flour, cream, vanilla extract, orange zest, rosewater and salt, and beat again.
Pour the batter over the raspberries and bake for 15-20 minutes until the top is golden. Dust with icing sugar and serve warm with a dollop of crème fraiche.
NB: you could easily replace the raspberries with cherries or ripe apricots if you prefer.
You need something sweet but not super rich for this dish – a good sweet Riesling would hit the spot, or a Moscato d’Asti. But for those with a sweet tooth the Château Jolys Cuvée Jean Jurançon 2015 is both richly sweet and refreshing (£12.79 per 50cl, Waitrose).