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Cherry Clafoutis

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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
  • 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
  1. Toss the cherries in 1 tbsp of the sugar and set aside for 30 mins- 1 hr.
  2. Preheat the oven to 180c/ 350f.
  3. 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.
  4. Next, melt the butter on medium heat and set aside.
  5. In a medium bowl, whisk the eggs with the remaining sugar, for a few minutes until creamy, and then whisk in the vanilla.
  6. Sift in flours, and then fold to incorporate.
  7. Next, gently fold in ⅔ cup cream, and then the melted butter.
  8. 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.
  9. Bake for around 30-35 minutes or until golden and set.
  10. Whip the remaining ½ cup cream to serve alongside the clafoutis.
  11. Serve warm or cooled, dusted with icing sugar.

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