Olive Clafoutis

Baking and Desserts | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Olive Clafoutis

Ingredients

Nicoise olives - 3.2 oz
Sugar - 7.1 oz
Almond - 4.6 oz
Chicken Egg - 3 pieces
Whole egg - 4 pieces
Butter - 3.5 oz
Wheat Flour - 1.1 oz
Milk - 8 fl oz
Salt - ¼ spoons

Step by Step guide

Step 1

Bring 2 liters of water to a boil, blanch the olives for five minutes, then drain them in a colander.

Step 2

In a small saucepan, heat half a liter of water and dissolve 100 grams of sugar in it. Bring to a boil, then add the olives and reduce the heat to the lowest setting, covering the saucepan with a lid. Let it simmer for six hours, ensuring the syrup does not bubble during this time.

Step 3

Remove the saucepan from the heat and take off the lid. Once the olives have cooled, cover them again and let them sit in the syrup for at least 24 hours (but no longer than 3 days).

Step 4

Grind the peeled almonds with 25 grams of sugar in a food processor, transfer to a bowl, and mix with lightly beaten eggs and melted butter.

Step 5

In a separate bowl, mix the egg yolks with the remaining sugar, then add the flour and salt, whisk until smooth. Next, incorporate the milk and finally pour the batter into the bowl with the almond mixture. Mix everything well.

Step 6

Drain the olives in a colander and let the syrup drip off. Stir the olives into the batter, pour it into a greased glass or ceramic dish, and bake in the center of the oven for about twenty minutes at 356°F — the center of the clafoutis should firm up. Serve warm.