Cherry Almond Clafoutis
The French tribute to cherries! A beautiful spring dessert with cherries. A composition between flan and cake with crunchy almonds on top.
  • 350 gr. (12 oz.) cherries, pitted and halved
  • 2 tablespoons brandy
  • 5 eggs
  • 200 gr. (1 cup) light brown sugar
  • 90 gr. (3/4 cup) all purpose flour
  • Pinch of salt
  • 200 gr. (1 cup) light brown sugar
  • 240 ml. (1 cup) milk, at room temperature
  • 240 ml. (1 cup) cream, at room temperature
  • 1 teaspoon vanilla extract
  • For the topping:
  • 80 gr. (2,5 oz.) blanched almonds, thinly sliced
  • 30 gr. (2 tablespoons) light brown sugar
  1. In a bowl mix the cherries with the brandy and let them macerate for 1 hour.
  2. Butter and flour the bottom and the sides of a 26 cm/10 inch square pan (I used a spring-form pan to release the baked Clafoutis easier).
  3. Preheat the oven to 180°C/360° F.
  4. In a bowl place the eggs and the sugar and beat with the whisk attachment of your mixer until thick and the mixture flaws forming a ribbon when you pick up the batters (5 minutes).
  5. Gently fold in the flour a few tablespoons at a time using a spatula.
  6. Add the milk, cream and vanilla extract and mix with the spatula.
  7. Pour approximately half of the mixture into the pan and bake for 5-7 minutes until a thin crust forms.
  8. Drain the cherries.
  9. Remove the Clafoutis from the oven and arrange the cherries over the batter. This way your cherries won’t sink to the bottom. Pour the remaining batter on top of the cherries and bake 20 minutes.
  10. Take the Clafoutis out of the oven and sprinkle the almonds and sugar on top.
  11. Return to the oven and bake for another 25-30 minutes until a toothpick inserted into the center comes out clean.
  12. Remove from the oven and let cool on a wire rack.
  13. Cut and serve at room temperature.
Recipe by Baking After Dark at