Cherry clafoutis since cherries are in season!

Cherries are in season, spoil yourself with this simple and delicious dessert, it is quick and easy to make.

Cherry clafoutis

Clafoutis di ciliege

This recipe belongs to my recipe book but I’ve just bake it because is cherries season in Italy right now and I want to share it with you!

I tested this dessert the first time at a springtime picnic in Verbier, at my friend Catherine’s chalet when cherries were in season, it is quick and easy to make, tastes delicious!

If you have grandchildren ask them to help you pit the cherries, but check that they don’t eat one to many or they will get a stomach ache!   

pitted cherries

Quantity for a 24 cm baking dish

90 gr flour
3 eggs
100 gr soft butter
150 gr sugar
Pinch of salt
150 gr slivered almond
1 kg cherries without seeds
Butter for the tin
Icing sugar to decorate


Beat the eggs yolk with 3⁄4 of the sugar and the soft butter until light and fluffy then add the sifted flour and the salt, once mixed add half of the almonds.

Beat the eggs white with a pinch of salt until firm, then, slowly and gently fold in the rest of the sugar. Add to the yolk mixture and, finally, delicately, mix in the cherries.

Pour into the pre-buttered tin, sprinkle the rest of the almonds on top and bake at 180°C for about 40 minutes until firm and golden .

Sift the icing sugar over when it is still warm, cut into squares and serve.


In this version of the Clafoutis I’ve used brown sugar and organically gowned, stoneground spelt flour ( farro) to give more texture and because is healthier than normal white cake flour.


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