Cherry Buttermilk Clafoutis

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

From the kitchen of Carly

Sweet cherries nestled in a custardy batter laced with ginger and buttermilk, then baked until golden and just-set. Light, elegant, and far simpler than it looks. The kind of dessert that makes people think you're showing off.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup natural cane sugar, divided
116 ounces sweet cherries, pitted
13 eggs
11 1/4 cups buttermilk
11/3 cup almond flour
12 tablespoons brown rice flour or all-purpose flour
12 teaspoons vanilla extract
12 teaspoons finely grated fresh ginger
1Fine sea salt
1Powdered sugar
1for dusting

Instructions

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