Ingredients:

• 1 tablespoon butter, for coating the baking dish
• 350 grams cherries
• 100 grams organic cane sugar, divided
• 125 grams Hockley Valley Premium Light Spelt Flour
• pinch of salt
• 3 large eggs, well beaten
• 1 teaspoon vanilla essence
• 5-6 drops almond essence
• 275 ml milk (dairy milk, or plant milk like almond, soy or oat)
• powdered sugar or sliced almonds, for decorating, optional

Instructions:

• Pre-heat the oven to 350 F.

• Wash the cherries, then remove stalks and pit them.

• Butter an 8×10 ceramic baking dish, then place the pitted cherries in the dish and sprinkle with 30 grams of the sugar. Set aside.

• To a large bowl, add the spelt flour, salt, and the remaining 70 grams of sugar, then whisk until well mixed. Add the eggs, vanilla and almond essence, and whisk until no lumps remain.

• To this batter, add the milk little by little, whisking after each addition until all of it is incorporated. Batter will be thin, like French crepe batter.

• Pour the batter in the baking pan, taking care to cover all the cherries. Bake in the pre-heated oven for 35-45 minutes, or until the top is golden, and the clafoutis is set in the centre (test it by touching lightly with a finger – the clafoutis should spring back gently, like firm jello).

• Remove the baking dish to a cooling rack, and let it cool down to room temperature. If desired, sprinkle the top of the clafoutis with sliced almonds or dust with powdered sugar. It can also be served with a scoop of vanilla or almond ice-cream.

Yield: 6 servings

Note: the clafoutis can also be made with pears or plums, but omit the almond essence and use some ground cardamom to flavour the clafoutis.