Clafoutis: A Recipe

Sweet cherries are easy to buy this time of year. This makes a clafoutis the perfect early July dessert. I just made a beautiful clafoutis, and here is how it looks:

And here is a slice of it:

You can serve it with a dash of ice-cream on top.

Under the fold is the recipe.

Mix 4 eggs and 7 oz of regular (NOT reduced fat) sour cream until uniform consistency is achieved. This is how the mix should look:

In a different pan, mix 1/2 cup of almond flour (mind you, it has got to be almond flour, not any other kind), 1/2 cup of cornstarch, 2 teaspoons of baking powder, and a cup of sugar. I used a little less sugar because I don’t like excessively sweet food. Mix them all together well and add to the eggs and sour-cream part of the batter. Mix everything well. The resulting batter will be almost liquid and will look this way:

Then take some sweet cherries and add them to the batter. The traditional recipe calls for the cherry pits not to be removed. However, I don’t see the point of interrupting the enjoyment of my dessert for the sake of en endless struggle with the pits. This is why I removed them before cooking.

This is my batter with the cherries:

Heat the oven to 350 degrees and bake the clafoutis for 40-45 minutes.