... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
Clafouti (pronounced klah-foo-tee), a simple French custard-cake, is the perfect foil for the fresh fruit and berries of summer. Formulas vary wildly from one end of the spectrum (custard) to the other (cake). I love trying them all, and I’ve shared two of them with you already. What I am sharing with you today is a chewy, cake-style clafouti with a sweet-tart topping of lime and vanilla-scented fresh rhubarb.
I ran into an interesting clafouti (pronounced klah-foo-tee) formula in an old magazine in a box in the garage recently and almost dismissed it because there can be no better clafouti than Fresh Apricot Ginger Peasant Cake.
As you may recall from that post, clafouti, an earthy cake from the region of Limousin in France, is comprised of a layer of cake-custard, topped with a layer of juicy fruit. The result can be rather more like cake or rather more like custard, depending on the proportions in the batter.
There is a simple, earthy cake in the French culinary repertoire, from the region of Limousin, called clafouti (pronounced klah-foo-tee), which is an especially delicious way to treat fresh fruit and berries in summer. My version is more cake-like than custard-like. In fact, it contains no eggs and yet has a decidedly chewy texture, which everyone who tastes it loves. I don’t recall where I stumbled on the unusual formula here, but I have not encountered it anywhere since.
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