Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 egg (s), size M or L.
- 80 g suar
- 1 g salt
- 200 g almonds, round
- 30 grams flour
- 100 g cream
- 30 thick cherry (s)
- 10 g butter
- 2 tablespoon almond flakes
- 20 g powdered suar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Beat the 2 eggs with 80g sugar for 2-3 minutes until frothy. Gradually stir in 200g ground almonds, 1g salt, 30g flour, and 100g cream until smooth. Refrigerate for 10-15 minutes.
- Preheat oven to 170°C (338°F) with top and bottom heat. Brush a 22cm tart pan with butter.
- Remove stems and pits from 30 fresh cherries, or drain jarred cherries very well and pat dry.
- Pour the batter into the prepared pan. Gently press the cherries into the batter. Sprinkle 2 tablespoons almond flakes evenly over the top.
- Bake for 30-35 minutes at 170°C (338°F) until a toothpick inserted in the center comes out clean.
- Sprinkle 20g powdered sugar over the warm clafoutis. Serve warm or at room temperature.
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