The Altitude Adjustment Section
Susan Purdy — my baking mentor and good friend — has a great recipe for a light mixed berry Clafouti in her book Have Your Cake And Eat It Too which is filled with luscious, low-fat recipes — except you would never know that from tasting the results. This cake, which is almost like a baked pudding, is so easy you have no reason not to make it, especially when the local berries are so divine. Best served hot from the oven.
Ingredients
6 tablespoons plus 1 teaspoon granulated sugar, divided
1 1/2 cups blueberries
1 1/2 cups Raspberries
3 tablespoons liquor, Chambord, Triple sec or dark rum
1 cup 1% milk
2 large eggs, plus 1 egg white
2 teaspoons vanilla extract
2/3 cup sifted A.P. flour
Pinch salt
1/8 teaspoon nutmeg
Confectioner’s sugar
Procedure
Preheat oven to 350 and position rack in the center of the oven. Spray a 10-inch pie plate with non-stick spray and sprinkle with 1 teaspoon granulated sugar. In a large bowl, combine berries, 3 tablespoons of the sugar, and the liquor of your choice. In the food processor or blender, combine milk, eggs, extra white, vanilla, the remaining 3 tablespoons of sugar, flour, salt, and nutmeg. Process till smooth. Spread the fruit into the pie shell and pour the batter over top. Bake for about 35-40 minutes or until top is puffed and golden brown. Let cool 5 minutes, then sift some confectioner’s sugar over the top and eat all up. This should serve 8 people.
