Name: Cherry Buttermilk Clafoutis
Yield: Serves 6
Ingredients: 1/2 cup natural cane sugar, divided; 16 ounces sweet cherries, pitted; 3 eggs; 1 1/4 cups buttermilk; 1/3 cup almond flour; 2 tablespoons brown rice flour or all-purpose flour; 2 teaspoons vanilla extract; 2 teaspoons finely grated fresh ginger; Fine sea salt; Powdered sugar, for dusting

A cherry recipe of buttermilk clafoutis sprinkled with powdered sugar.

Cherry Buttermilk ClafoutisKimberley Hasselbrink

Buttermilk adds a zingy tang to the rich custard. Use sweet cherries to keep things balanced; if you only have tart cherries on hand, go for our any-fruit clafoutis recipe instead.

Recipe information

Yield
Serves 6

Ingredients

1/2 cup natural cane sugar, divided

16 ounces sweet cherries, pitted

3 eggs

1 1/4 cups buttermilk

1/3 cup almond flour

2 tablespoons brown rice flour or all-purpose flour

2 teaspoons vanilla extract

2 teaspoons finely grated fresh ginger

Fine sea salt

Powdered sugar, for dusting

Preparation

Step 1
Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
Step 2
Arrange cherries in a single layer on bottom of pan. Set aside.
Step 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.
Step 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.
Step 5
Allow to cool slightly, then dust with powdered sugar and serve.