Cherry and Almond Clafoutis

Serves: 6

  • 50g ground almonds
  • 15g cake flour
  • pinch of salt
  • 100g caster sugar
  • 2 extra large free-range eggs (plus 3 large egg yolks extra)
  • 250ml double cream
  • 300g ripe fresh cherries
  • unsalted butter for greasing
  • icing sugar, to dust puddings

Preheat the oven to 200ºC. Whizz together the ground almonds, flour, a pinch of salt and the caster sugar in a food processor to blend. Add the eggs, the extra yolks and cream, and blend till smooth. If time allows, let this mixture stand for 24 hours in a refrigerator. Stone the cherries and pat them dry.  Grease 6 x 10cm tartlet tins or shallow ovenproof dishes with the butter.

Scatter the berries over the base of the dishes and pour the batter evenly over the cherries. Bake for approximately 12 min, or 20 min if you use large dishes, until risen and golden brown. The middle sometimes doesn’t rise as well as the sides, but as long as the mixture is set, then it’s done. Dust with icing sugar and serve immediately with custard or berry ice cream.

Enjoy this recipe with one of South Africa’s best wines, go to


 Recipe by Diane Heierli • Photography C&D Heierli