This version of British flan features a whisked hazelnut sponge with a light, mascarpone cream and glazed raspberries. Plus, the hazelnuts provide a warm, earthy resonance, against which the bright notes of the raspberries really sing.
Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer.
The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee.