Ingredients:

  • 1 pound (454g) fresh sweet cherries, pitted
  • 3 large eggs
  • ⅓ cup (67g) granulated sugar
  • ½ cup (60g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) almond extract (optional)
  • Pinch of salt
  • 2 tablespoons (28g) unsalted butter, melted
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. Grease the baking dish thoroughly with melted butter.
  3. Scatter the pitted cherries evenly over the bottom of the prepared baking dish.
  4. In a mixing bowl, whisk together the eggs and sugar until light and slightly frothy.
  5. Gradually whisk in the flour and salt until just combined. Be careful not to overmix.
  6. Slowly whisk in the milk, vanilla extract, and almond extract (if using).
  7. Gently pour the batter over the cherries in the baking dish.
  8. Bake for 35-40 minutes, or until the clafoutis is puffed up, golden brown, and a knife inserted near the centre comes out clean (a few moist crumbs are okay).
  9. Let the clafoutis cool slightly on a wire rack before serving.
  10. Dust with powdered sugar, if desired, and serve warm.