Every year since 1880, the Republic celebrates the Nation on July 14th. A commemoration of Bastille Day and the French Revolution.
For the occasion, every French city throws beautiful fireworks and organizes big parties to celebrate the national holiday.
On 196 flavors, we are cooking! Today, I decided to share the recipe of flognarde which is a specialty from the Limousin region that Auvergne tried to steal, but without success. Although this recipe has crossed the borders of Périgord and Auvergne, it is nonetheless from Limousin.
Indeed, it is none other than a variant of the famous “cherry clafoutis” traditionally made with black cherries from Limousin and with apples and pears when prepared in the winter when cherries are not available.
This dessert is also called floniarde, flaugnarde, flougnarde or flangnarde. Fleugne is old French for “soft”, which means that you need to reach a consistency halfway between flan and custard.
In Occitan, flaugnarde translates to fleunhe meaning “soft”. In the Périgord region, flaugnarde is an adjective used to describe a little cuddly girl.
This recipe is so easy it can be made by amateur cooks and can also be adapted for gluten-intolerant people by substituting wheat flour with rice flour, cornflour, or even almond powder.
Flognarde is a quick and easy recipe that I highly recommend. My recommendation: enjoy it warm!
Happy Bastille Day!
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
- 2 apples , peeled and cut into large chunks
- 2 pears , peeled and cut into large chunks
- 4 eggs
- ¾ cup flour
- ½ cup brown sugar
- 1 cup whole milk (warm)
- 2 tablespoons grapeseed oil (or vegetable oil)
- A pinch of salt
- Butter and flour (for the mold)
Preheat oven to 450F/220C.
- Whisk the eggs with the sugar until the mixture whitens.
- Stir in flour, oil, milk and salt.
- Grease cake pan or springform pan with butter and dust with flour.
- Place fruits at the bottom of the pan.
- Pour the mixture over the fruits and bake for 30 minutes.
- Monitor toward the end. Flognarde should remain wobbly inside.