Heat your oven to 180°C (160°C fan-forced). Combine the almond meal,flour and caster sugar in a bowl and whisk in the eggs one at a time. Add the alcohol,cream and milk and whisk to a smooth batter. 

Grease a 20cm round baking dish with butter and pour in the mixture. Insert the citrus into the mixture at an angle and scatter liberally with demerara sugar. Bake for 30 minutes until the clafoutis is set. Allow to cool slightly,then dust with icing sugar (if using) to serve. 

Adam's tip:Don't worry too much about the texture of your clafoutis. They can be anything from firmly set cake-like slices to wobbly custardy spoonfuls. Whatever your preference,a clafoutis is a great way to turn seasonal fruit into a delicious dessert. 

Also try: Adam Liaw's French onion beef stew

Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.