28 g(2 tbsp) melted vegan margarine + extra for the skillet
4 g(1 tsp) almond extract
2 g(½ tsp) vanilla bean paste, or vanilla exctact
⅛teaspoonfine sea salt
14 g(1 tbsp) brown rum,optional
45 g(⅓ cup) cornstarch,also known as cornflour
30 g(¼ cup)unbleached flour
Garnish
8ripe italian plums,halved and stone removed
Sliced almonds
turbinado sugar,or another coarse sugar
powdered or icing sugar
Instructions
Preheat your oven to 350°F ( 180°C), and liberally coat a 9-inch cast iron skillet with margarin.
Place all the clafouti batter ingredients in order they appear in the bowl of a blender. Blend for 1 to 2 minutes or until smooth and homogenous. Do not overblend.
Transfer the clafoutis batter into the prepared skillet and smooth out the top with a flexible silicone spatula. Slightly tap the skillet on your countertop to remove any air bubbles in the batter
Place the half plums on top of the batter and sprinkle some sliced almonds and turbinado sugar on the outside edge of the clafoutis,
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. The clafouti will still feel slightly jiggly in the middle and the edges should be slightly golden.
Let the clafouti cool down at room temperature for a minimum of 5 minutes before cutting it into slices. Lightly dust with powdered sugar, and/or garnish with a spoonful of vegan whipped cream. Enjoy!
Notes
Can be eaten warm or cold
Best eaten the same day.
I do not recommend freezing or refrigerating a clafouti as it will dry out and become hard.