Halfway between a large pancake and a clafoutis this traditional French home cooking dessert is so tasty with caramelized apples, previously sautéed with a bit of butter and sugar.
Flognarde is typically the kind of desserts the French mums or grandmothers bake when they want to please the family, for kids “goûter” afternoon snack or when they have apples on hand and want to do something with them. An apple pie with a little rwist. French daily pastry is quite simple, so far away from chefs pastries.
This cake’s name has several writings: flognarde, flaugnarde, flougnarde or flangnarde, in reference to its texture. It actually comes from old French “fleugne” which means "soft". Lighter than a clafoutis, this flan, a little richer and thicker than a flan actually because it has a little bit of flour, is baked and served ideally warm.
It comes from the center of France. Mainly Corrèze and Auvergne mountain regions but I also read that you can find some in Périgord (famous for its foie gras) and Limousin. Flognarde is usually prepared with winter fruits (apple or pear) previously sautéed to enhance flavors (and sometimes flambéed) and often flavored with cinnamon, vanilla, lemon, all kind of alcohol or even orange blossom water.
No Cognac or Calvados in this recipe (but feel free if you want, pour hot alcohol on the sautéed apples and set fire). Just caramelized apples and some cranberries as I thought that it would be interesting here.
Preparayoin time: 15 - 20 min
Baking time: 10 + 20 min
Quantity: 6 to 8 shares
Specific equipment: none
60 gr brown sugar
60 gr flour
50 ml milk
4 large apples
70 gr cranberries
1 large knob of butter (about 30 to 50 gr)
60 gr brown sugar
Spices of your choice, for example cinnamon and star anise
Butter for the mold
In a pan sauté apples with butter, brown sugar and spcies. Add cranberries.Prepare the batter and pour over fruits. Bake.
Preheat the oven to 180°C (350°F).
Start by peeling and cutting apples into large cubes or slices.
In a pan, heat butter with the first 60 gr of brown sugar and spices. Pour the apples in and fry them until lightly caramelized stirring regularly. For 5 to 10 minutes, the time depends on the size of pieces of apple. Add cranberries.
Meanwhile, beat the eggs with the last 60 grams of sugar. Add flour and combine. Then pour in milk and mix again.
Grease a baking tin. Place apples and cramberries in. Then pour over the dough.
Bake for 20 minutes at 180°C (350°F).