cherry clafoutis
Fresh cherries work brilliantly in this French classic but berries also work well. In some regions of France, the cherry stones are left in to impart their distinctive flavour, but I prefer to remove them.
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SERVES: 4–6
PREPARATION: 15 minutes
COOKING: about 1 hour
20 g (¾ oz) non-dairy butter, plus extra for greasing
90 g (3¼ oz) caster (superfine) sugar
400 g (14 oz/12/3 cup) cherries, pitted
80 g (2¾ oz) self-raising flour
1 tablespoon cornflour (cornstarch)
2 tablespoons almond meal
1 pinch salt
270 ml (9½ fl oz) unsweetened almond milk
finely grated zest of 1 lemon
1 teaspoon vanilla extract
¼ teaspoon almond extract
icing (confectioners’) sugar, sifted, for dusting
Heat the oven to 180°C (350°F/Gas 4). Grease a 25 cm (10 inch) round ovenproof dish with butter and sprinkle the base and side with 1 tablespoon of the sugar. Arrange the cherries in the dish in a single layer. Set aside.
Beat together the butter, remaining sugar, the flours, almond meal, salt, flax eggs, milk, lemon zest, vanilla and almond extract until smooth.
Pour the batter over the cherries and bake for about 1 hour – the clafoutis should be golden on top and just set. Serve warm, dusted with icing sugar.