Citrus and almond clafoutis

Adam Liaw
Citrus and almond clafoutis.
Citrus and almond clafoutis. Photo: William Meppem

Clafoutis is a perfect all-purpose dessert that can be adapted for just about any fruit. Choose a mix of citrus for this, from sweet oranges to slightly bitter grapefruit and even a sour lemon or lime.


• 125g almond meal

• 50g plain flour, plus a little extra for dusting

• 125g caster sugar

• 6 eggs

• 1 tbsp Amaretto or other almond liqueur

• 150ml pouring cream

• 150ml milk

• butter, for greasing

• 1 blood orange, peeled and sliced into 1cm slices

• 1 navel orange, peeled and sliced into 1cm slices

• a few slices of pink grapefruit, halved, peeled and sliced into 1cm slices

• 1 lime, peeled and sliced into ½ cm slices

• 25g demerara sugar

• icing sugar, for dusting (optional)


Heat your oven to 180°C (160°C fan-forced). Combine the almond meal, flour and caster sugar in a bowl and whisk in the eggs one at a time. Add the alcohol, cream and milk and whisk to a smooth batter. 

Grease a 20cm round baking dish with butter and pour in the mixture. Insert the citrus into the mixture at an angle and scatter liberally with demerara sugar. Bake for 30 minutes until the clafoutis is set. Allow to cool slightly, then dust with icing sugar (if using) to serve. 

Adam's tip: Don't worry too much about the texture of your clafoutis. They can be anything from firmly set cake-like slices to wobbly custardy spoonfuls. Whatever your preference, a clafoutis is a great way to turn seasonal fruit into a delicious dessert. 

Also try: Adam Liaw's French onion beef stew

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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