Cherry Almond Clafoutis
A classic Cherry Almond Clafoutis baked in cast iron with a silky batter, juicy cherries, and almond accents for an elegant dessert.
Servings: 6 people
Equipment
- Smithey Ironware No. 12 Pan
- Blender
- Measuring Cups and Spoons
- Spatula
- Toothpick
- Knife (for pitting cherries if needed)
- Cutting board
Ingredients
- 1 lb fresh or frozen cherries (pitted) 450 g
- 3 large eggs
- 1 cup whole milk 240 ml
- 1/2 cup heavy cream 120 ml
- 1/2 cup granulated sugar 100 g
- 1/2 cup all-purpose flour 60 g
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 2 tbsp unsalted butter (for greasing the pan) 30 g
- 2 tbsp sliced almonds (for topping) 15 g
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Place the Smithey No. 12 pan in the oven to warm up as it preheats.
Prepare the batter:
- In a blender, combine the eggs, milk, cream, sugar, flour, vanilla extract, almond extract, and salt. Blend until smooth, about 20-30 seconds. Let the batter rest for 10 minutes to allow the flour to hydrate.
Prepare the pan:
- Carefully remove the preheated pan from the oven and add the butter, swirling it around to coat the bottom and sides. The butter should melt and slightly sizzle.
Add the cherries:
- Spread the cherries evenly across the bottom of the pan.
Pour the batter:
- Slowly pour the batter over the cherries, ensuring they are evenly distributed.
Add almonds:
- Sprinkle the sliced almonds over the top of the batter.
Bake:
- Bake for 35-40 minutes, or until the clafoutis is puffed, golden brown, and set in the center. A toothpick inserted in the center should come out clean.
Cool and serve:
- Allow the clafoutis to cool for 5-10 minutes. Dust with powdered sugar before serving warm.