Cherry and almond clafoutis
vanilla bean paste
¼ cup(s), (25g)
Cherries, pitted, frozen
150 g, thawed, halved
1 x 3 second spray(s)
- Preheat oven to 190°C. Lightly spray a 20cm diameter (3cm deep) pie dish with oil.
- Whisk the sugar, eggs and vanilla in a medium bowl until combined. Gradually add the flour, whisking until smooth. Whisk in the almond meal and milk until combined.
- Place the cherries in the prepared dish. Pour the batter gently over the cherries. Bake for 35-40 minutes or until the clafoutis is slightly set, golden and puffed. Set aside to cool for 2-3 minutes. Dust with the icing sugar.