Summary

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

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Instructions

1. 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.
2. Preheat oven to 170°C (338°F) with top and bottom heat. Brush a 22cm tart pan with butter.
3. Remove stems and pits from 30 fresh cherries, or drain jarred cherries very well and pat dry.
4. Pour the batter into the prepared pan. Gently press the cherries into the batter. Sprinkle 2 tablespoons almond flakes evenly over the top.
5. Bake for 30-35 minutes at 170°C (338°F) until a toothpick inserted in the center comes out clean.
6. Sprinkle 20g powdered sugar over the warm clafoutis. Serve warm or at room temperature.