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Individual cherry and almond clafoutis

SERVES 2

Ingredients

25g plain flour
10g ground almonds
1 egg, beaten
35g caster sugar
135ml whole milk
10g butter, melted, plus extra for greasing
300g fresh cherries
1 tbsp. demerara sugar
2 tsp lemon zest
Flaked almonds, to serve
Icing sugar, to serve

Method

Sift the flour and ground almonds into a bowl, add a pinch of salt and the caster sugar.  Make a well in the centre, crack in the egg and whisk together. Add the milk and melted butter and stir together to make a smooth batter. Cover with cling film and leave to rest in the fridge overnight. Pit the cherries if doing so and add to a bowl with the demerara sugar and lemon zest. Mix to coat and then set aside for an hour or so. Preheat the oven to 200C, gas mark 6. Lightly grease the base of two shallow dishes or one larger baking dish with butter. Stir the rested batter, then pour into the prepared dishes. Add the cherries and their juices. Bake for 12-15 minutes until the mix is golden brown and the centre is set but with a slight wobble to it.

Serve scattered with flaked almond and dusted with icing sugar.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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