Cherry Clafoutis
A beautiful summer dessert, this gluten free take on the original is light and not overly sweet. Clafoutis is a delicious way to enjoy summer cherries, but also lovely with other sliced summer stone fruits such as peach or nectarine. This recipe comes together very quickly, for a perfect morning tea or dessert.
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Author: Sappho Hatzis
Serves: Makes one 8 inch round baking pan
Serves: Makes one 8 inch round baking pan
Ingredients
- 1.5 cups cherries- washed and pitted
- ¼ stick of butter / 1 oz – plus 1 tsp for greasing the tin
- 6 tbsp sugar
- 2 eggs
- 1tsp vanilla
- 30g Maskal Teff ivory flour
- 30g oat flour
- 30g almond meal
- ⅔ cup cream, plus optional ½ cup to serve whipped
- Icing sugar for dusting
Instructions
- Toss the cherries in 1 tbsp of the sugar and set aside for 30 mins- 1 hr.
- Preheat the oven to 180c/ 350f.
- Grease a 20cm / 8-inch round tin with butter, and then sprinkle the buttered tray with 1 tbsp of the sugar, turning the pan to distribute the sugar to coat all the surfaces.
- Next, melt the butter on medium heat and set aside.
- In a medium bowl, whisk the eggs with the remaining sugar, for a few minutes until creamy, and then whisk in the vanilla.
- Sift in flours, and then fold to incorporate.
- Next, gently fold in ⅔ cup cream, and then the melted butter.
- Place the cherries into the prepared pan, evenly spaced apart, and then pour the batter over the top. Gently tap the tray on the counter to disperse it evenly.
- Bake for around 30-35 minutes or until golden and set.
- Whip the remaining ½ cup cream to serve alongside the clafoutis.
- Serve warm or cooled, dusted with icing sugar.
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