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Cherry Clafouti
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Description
To make this fancy-sounding dessert, all you need is a shallow 10-inch dish, a large mixing bowl, measuring cups and spoons, and a whisk. Whisk the batter together in the bowl, plop the cherries down in the dish, pour the batter over them, bake and serve with sweetened whipped cream. Now truly, how easy is that?
If you prefer, you can replace the sorghum flour and arrowroot with 1/2 cup whole wheat pastry flour.
Ingredients
- ¼ cups Maple Sugar
- 1 cup Heavy Cream
- 3 whole Large Eggs
- ¾ cups Almond Flour (Finely Ground Almonds)
- 2 Tablespoons Sorghum Flour
- 2 Tablespoons Arrowroot Powder
- ½ teaspoons Almond Extract
- 1 pound Sweet Cherries, Pitted
Preparation
Preheat the oven to 325°F and adjust the rack to the middle position. Butter a round 10 x 1-inch baking dish (if you don’t have one, you can use a 9-inch pie plate). In a large bowl whisk the sugar, heavy cream, eggs, almond flour, sorghum, arrowroot, and almond extract until the batter is blended.
Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
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