Are you looking for the perfect light fruit dessert that is easy to make, highly versatile, and extremely tasty?

I stumbled across this recipe while browsing one of my favorite cookbooks ‘Paris Bistro Cooking’ by Linda Dannenberg. In the book, it was labeled as a warm clafoutis though it is a very different batter and consistency than normal. To be truthful, it is more a cake than a clafoutis. Nonetheless, it is extremely delicious and very adaptable to what you have on hand. I have made these warm cakes with chocolate chips, blueberries, and the raspberry almond version presented here. The recipe is adapted from the recipe by Bistro d'à Côté in Paris where Dannenberg got her recipe.

If you are anything like me you like to have stress-free dinner parties and try not to worry about anything too much other than maybe does anyone need more wine? The uncooked batter keeps well for a few days. I learned this by accident. The original recipe claimed to make 6 portions, though it actually made 12. I set the extra batter aside and promptly forgot about it.

Give this dessert a try and let me know how you like it.

Warm Raspberry and Almond Cake

PREP: 10 minutes | COOK: 18 - 20 minutes | SERVES: 6

• 5 ounces fine almond flour

• 1/3 cup all-purpose flour

• 4 large eggs, separated

• pinch of cream of tartar

• 1/2 cup granulated sugar

• 5 ounces unsalted butter, melted plus more for buttering molds

• 1/2 cup confectioners sugar

• 1/2 teaspoon almond extract, optional

• 1 cup fresh raspberries

• 1/3 cup toasted sliced almonds

1. Preheat the oven to 400°F.

2. In a small bowl, mix the almond flour and all-purpose flour together, set aside.

3. Beat the egg yolks with the sugar until pale and thick, about 1 minute. Stir in the butter and flour.

4. In a separate bowl, whip the egg whites and cream of tartar to soft peaks. Add the confectioners’ sugar and continue whipping for 30 seconds. Fold the egg whites into the yolks. Add almond extract if using.

5. Spoon the batter into 6 buttered molds (see notes). Press 7 or 8 raspberries into each cake and sprinkle with toasted almonds.

6. Bake for 18 to 20 minutes, or until firm to the touch and lightly browned. Serve warm with raspberry sauce (scroll to the very bottom for recipe), confectioners sugar, and/or ice cream.

Notes:

This is a quick and easy dessert to make. In fact, you can prepare the batter a few days in advance and bake right before your meal. I used English muffin molds I found at a thrift shop. You could bake this in any small mold like a ramekin, though I would suggest a small round piece of parchment paper at the bottom to facilitate unmolding.

RASPBERRY SAUCE

PREP: 2 minutes | COOK: 5 minutes | MAKES: 1 cup

• 2 cups of fresh raspberries

• 1/3 cup of granulated sugar

• 1/3 cup water

1. Combine the raspberries, sugar, and water in a large saucepan and bring to a boil over medium-high heat. When raspberries begin to release their juices, about 5 minutes, pour it into a blender and puree until smooth. Strain the raspberries through a fine-mesh sieve and refrigerate until you are ready to use.