Cherry & Almond Clafoutis

Ingredients

• 1 cup (125 g) cherries, pitted
• 2 (100 g) large eggs
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 3 tbsp (45 g) ricotta
• 2 tbsp (30 ml) milk, 2%
• 3/4 tsp (4 ml) honey
• 1/2 tsp (2.5 ml) vanilla extract
• 2 tbsp (15 g) whole wheat flour
• 1 1/3 tbsp (8 g) almond flour
• a pinch of ground cinnamon
• 1 3/4 tsp (6 g) sliced almonds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C). Scatter the cherries in a single layer in a shallow lined 6-inch (15 cm) dish — a clafoutis is fruit with batter poured round it, not fruit stirred into batter.
2. Blend the eggs, yogurt, ricotta, milk, honey and vanilla smooth, then whisk in the flour, almond flour and cinnamon.
3. Pour it over the cherries, scatter the almonds and bake 28–30 minutes, until puffed at the edges and barely set at the center. It sinks as it cools; that is what a clafoutis does.