1 hr 0 min
1 hr 0 min
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If you are looking for the easiest dessert to serve your guests this weekend, it has to be this cherry clafoutis. Some of you might not have heard of it, but this French dish features fresh fruit topped with a thin batter and baked into a soft, warm custard. All the flavors work together perfectly! Clafoutis traditionally uses almond extract, and since this dish doesn’t require any particular gluten development, I decided to make it gluten-free by swapping the flour for almond flour. I’m in love with the result! For those of you who prefer it gluten-y or don’t have almond flour, feel free to substitute the 100 grams of almond flour with 75 grams of all-purpose flour. Have a great baking weekend, Gingis!
Preheat the oven to 375ºF or 190ºC.
Brush your baking tray with butter.
Stem and pit the cherries. In a bowl, toss them in whiskey.
In a blender, add the eggs, almond flour, vanilla, almond extracts, sugar, and milk and blend together until smooth.
Pour the batter to the pan, add the cherries, and sprinkle the batter with the 1 tbsp of sugar.
Bake the clafoutis until the custard is just set, about 45 minutes. Once ready, dust powdered sugar on top.
Eat while hot with ice cream and drizzle olive oil on top.
YASSS!
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