Cherry Clafoutis



Cherry Clafoutis
(serves 2)

300-400 g cherries (or any of your favourite berries)
50 g sugar
25 g almond flour + 15 g for sprinkle pans
25 g cornstarch
2 eggs
100 g sour cream
6-7 g baking powder


Preheat the oven to 180 degrees C.
Mix flour, sugar, cornstarch and baking powder. In the separate bowl whisk eggs with sour cream. Then, combine dry and liquid mixtures.
Wash berries, remove the seeds. Traditionally, cherries were left unpitied so their kernels could release their delicate almond flavour as they baked. But I do not like to risk with them

Grease pans with butter and sprinkle with almond flour. Put the cherries and pour batter and bake for about 18-20 minutes, or until brown. Dust with icing sugar and serve warm.


Love, Tanya
  • Jaqueline Viza

    I’m really in love with this recipe! But it is very hard to find almond flour here in Brazil. It would be possible to replace it with another? Rice, perhaps? Sorry for my english.

    • Tanya Balyanitsa

      It’s very simple – you can use regular wheat flour. You can try rice flour as well but I’ve never try it for the clafoutis so can’t recommend this way.
      You can also make almond flour yourself (just google) but it’s a little tricky thing which I’m too lazy to make 🙂

      • Jaqueline Viza

        Thanks, Tanya!