Cherry and Almond Clafoutis
Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.
Fresh pitted cherries
Strong plain flour
A good pinch of sea salt
Unsalted butter for greasing
Sieved icing sugar for dusting
Put the ground almonds, castor sugar, flour and salt into a bowl and mix together.
Add the whole eggs, egg yolks and cream and whisk together to form a smooth creamy batter.
Cover with cling film and leave to stand in the fridge for up to 24 hours.
When you are ready to assemble your clafoutis, stone the cherries and pat them dry.
Generously grease the inside of a gratin dish (24cms, or 6 small 10cms tins) with unsalted butter.
Preheat the oven to 190.
Scatter the cherries over the bottom of the dish (or dishes).
Stir the batter in the bowl before pouring gently over the top of the cherries.
Bake in the centre of the oven for 20 minutes (12 minutes for the individual ones at 200C).
The batter will rise around the edges and the middle will be set.
Check by inserting a skewer which should come out clean.
Dust the top with icing sugar before serving.
Serve with a large dollop of thick cream, crème fraiche or crème anglaise.