Traditionalists might argue that this is a dessert; we say a bakery item made fresh in the morning loaded with fruit and eggs works perfectly for breakfast.
This time of year, the warm, yellow sun may invite thoughts and flavors of Spring. But here in Mongolia, we were greeted this morning with fresh snowfall, prompting me to serve a warm baked breakfast with hot cups of tea. Of course, this baked creation served with French vanilla ice cream or a hot custard would satisfy any time of the day.
- 1 tbsp unsalted butter, room temperature
- 1/2 cup plus 2 tbsp granulated sugar
- 2 cups frozen or fresh raspberries
- 2 large eggs
- 3/4 cup whole milk
- 1 tbsp cherry flavored brandy
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp Penzeys lemon peel powder (or fresh zest)
- pinch salt
- 1/2 cup all-purpose flour
- 1/2 cup finely ground almonds
- powdered sugar, for dusting
- Preheat oven to 350 degrees F (175 C).
- Grease an 8 x 8 inch (20 cum x 20 cm) glass baking dish with unsalted butter. Sprinkle bottom of baking dish with 2 tbsp of granulated sugar. Spread raspberries evenly in baking dish.
- Using a stick blender, or regular blender, mix 1/2 cup sugar, eggs, milk, brandy, vanilla and almond extracts, lemon powder and salt. Blend until smooth.
- Add flour and almonds to mixture. Blend until smooth.
- Pour mixture evenly over blackberries.
- Bake flaugnarde until edges are puffed and golden, and center is firm, about 25-30 minutes. When wooden pick inserted in center comes out clean, the flaugnarde is done.
- Let cool on wire rack for about 30 minutes.
- Dust with powdered sugar. Serve warm or at room temperature.