Cherry Clafoutis

Cook Time 1 hour

Serves 4–6

Ingredients

500g fresh cherries, pitted (alternatively use strained Morello cherries)

3 whole eggs 

2 egg yolks

⅓ cup caster sugar

1 tsp vanilla bean paste 

Zest of 1 lemon      

¾ cup almond meal

1 tbsp plain flour 

120ml pure cream

Butter, softened, for greasing

Icing sugar, for dusting 

To Serve

Vanilla bean ice cream, to serve

Method

Whisk the eggs, yolks, sugar, lemon zest and vanilla paste together. 

Fold in the almond meal and flour, followed by the cream. The consistency should be like pancake batter. If it’s too thick, add a splash of milk (optional).

Preheat the oven to 180°C. 

Butter a 26cm round oven-safe pan. Arrange the cherries in a single layer and pour the clafoutis mixture over the top. Bake for 30–35 minutes until just set and golden. 

Dust with icing sugar and serve with ice cream.