Cherries season is usually short. So before they are officially off the shelves as fresh produce until next year, I wanted to bake another yummy cake with cherries, this time a gluten free cake.
What is cherry clafoutis and how do you pronounce it
Clafoutis or clafouti (since you don’t pronounce the "s") is a classic French dessert usually made with cherries. There are other versions of the cake using other fruits like plums, prunes, apples, pears and other berries like cranberries and blackberries. I went with the original classic fruit and used cherries. The name Clafoutis is coming from the verb "clafir" which means "to fill". The cake batter is filled with cherries. The cherries are arranged in a round baking pan as one single layer and covered with a cake batter.
This dessert is originally made with flour, but I wanted to change it to a gluten-free dessert so I used ground almonds and potato starch. This change makes the cake kosher for Passover too.
Apart from the change to a gluten-free cake, I also made it parve, with no dairy products. Instead of regular milk, I used almond milk that goes well with the almond flavor the cake already has. In addition, I omitted the butter completely. I find that you don’t need to replace the butter with something else since the ground almonds add natural oils and that's enough. One last change for this recipe was for the sugar, I used maple syrup instead of sugar. This makes the cake free of refined sugar.
How to make cherry clafoutis
The process of making the cake starts, as I mentioned before, by arranging the cherries in a baking pan as one single layer. Then you mix all the other ingredients in a bowl. It will be a rather watery cake batter, this is fine and is the right consistency. Then you pour the batter on the cherries and bake. The baked clafoutis texture reminds a flan or a thick custard and is not meant to be an airy cake. That is why there is no baking powder or baking soda in the recipe.
Tips to help you make the perfect Cherry Clafoutis
Choose ripe and fresh cherries
Opt for plump and juicy cherries that are in season. The quality of the cherries will greatly impact the flavor of the clafoutis.
Keep the cherries intact
Traditionally the cherries are baked as a whole including the kernels. I used pitted cherries for safer eating. The kernel of the cherries are adding an almondy flavor when baked, so I just added almond extract to compensate for that.
Use a blender
Grease the baking dish well
To prevent the clafoutis from sticking to the baking dish, make sure to grease it well with cooking spray.
Serve at the right temperature
Clafoutis is often served warm or at room temperature. Allow it to cool for a few minutes after baking before serving. You can also refrigerate it and enjoy it chilled.
Dust with powdered sugar
For garnish you can sprinkle some powdered sugar or just serve the cake as is. I didn’t garnish the cake at all. The cake has a rustic look and a great sweet flavor but is not very sweet. I think you don’t need more than that to wow your family and guests. Powdered sugar can add a lovely finishing touch and enhance the cake visual appeal. If you prefer very sweet cakes than add the powdered sugar.
Customize with additional flavors
While the classic version uses cherries, you can experiment with other fruits like berries, peaches, or plums. As I mentioned, I added almond extract to the batter. Another option is to sprinkle some sliced almonds on top for extra flavor and texture.
If you want to make the cake with frozen cherries, it is possible too. Be sure to thaw them completely and drain the excess liquids before using it. Otherwise they will add too much liquid and change the cake consistency.
Yes, you can! While traditional clafoutis uses cherries, you can experiment with other fruits like berries, peaches, plums, pears or apples. Adjust the amount of sugar based on the sweetness of the fruit you choose.
Absolutely! Instead of using a single baking dish, you can use individual ramekins or small baking dishes to make single-serving clafoutis. Adjust the baking time accordingly, as smaller portions may require less time in the oven.
Yes, you can make clafoutis ahead of time. It can be refrigerated for a day or two. However, keep in mind that the texture may slightly change upon refrigeration. You can warm it up before serving or enjoy it chilled.
While clafoutis is best enjoyed fresh, you can freeze it if needed. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating or serving.
Make this cherry clafoutis today!
Delicious gluten-free clafoutis. The cherry and almond flavors of the cake are a very delicious combination and everyone in my family loved this cake. This cake is perfect for summer and get-togethers. I find it great to enjoy the fresh summer fruits and it fit different people on different diets.
The recipe yields one cake in a 10inch | 24cm pan
Other gluten-free cake recipes you should try:
For all my gluten-free recipes, check out my gluten free recipe index.
Gluten Free Cherry Clafoutis
- Set the oven to 170°C / 350°F with the fan.
- Grease a 10 inch (24cm) round baking pan.
- Arrange the pitted cherries in the greased pan as one layer and set them aside.
- In a bowl, mix the rest of the ingredients into a unified batter. It will be a watery batter and it’s fine.
- Pour the batter on the layer of cherries in the pan.
- Bake for 45 minutes.
- Cool the cake at room temperature.
- Serve and enjoy!