CHERRY BUTTERMILK CLAFOUTIS

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Cherry Buttermilk Clafoutis image

Provided by Kimberley Hasselbrink

Categories     Cake     Dessert     Bake     Cocktail Party     Easter     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Cherry     Fall     Spring     Summer     Winter     Family Reunion     Shower     Party     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 10

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

Steps:

  • 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.

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