Cherry Buttermilk Clafoutis
A delightful French dessert featuring sweet cherries baked in a custardy buttermilk and almond flour batter, enhanced with fresh ginger and vanilla. This elegant clafoutis combines the perfect balance of fruit and custard for a sophisticated yet comforting dessert.
Ingredients
- •½ cup natural cane sugar, divided
- •16 ounces sweet cherries, pitted
- •3 whole eggs
- •1¼ cups buttermilk
- •⅓ cup almond flour
- •2 tablespoons brown rice flour or all-purpose flour
- •2 teaspoons vanilla extract
- •2 teaspoons finely grated fresh ginger
- •¼ teaspoon Fine sea salt
- •2 tablespoons Powdered sugar
- •for dusting
Cooking Instructions
- 1.
Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
5 min
- 2.
Arrange cherries in a single layer on bottom of pan. Set aside.
5 min
- 3.
In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
10 min
- 4.
Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
50 min
- 5.
Allow to cool slightly, then dust with powdered sugar and serve.
15 min
