Cherry clafoutis


  • 2 cups fresh sweet cherries, pitted
  • 2 tablespoons blanched slivered almonds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 cup whole or 2% milk
  • 3/4 teaspoon almond extract (can sub 2 teaspoons of amaretto)
  • 1 1/2 teaspoons vanilla extract
  • Powdered sugar, for dusting


• Preheat the oven to 180c
• Butter and lightly flour a medium baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
• Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract.
• Pour the batter into the baking dish over the cherries and slivered almonds.
• Bake at 180c for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean.
Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.

Tuesday, 20 June 2023