Cherry Clafouti

ingredients

1 1/2 cups fresh cherries, steamed and pitted
6 large eggs
l cup milk
2/3 cup heavy cream
1 tsp fresh lemon juice
1 tsp lemon peel
1 scant cup granulated sugar
1/4 cup almond flour-meal (I use Bob’s Red Mill almond flour, its nice and fine)
1/4 cup sweet rice flour
1/8 tsp salt
1tsp vanilla
melted butter for greasing pie plate

1
Preheat the oven to 35o degrees. Grease a 9 1/2 or 10" pie plate.
2
Place single layer of fresh cherries on the bottom of the plate.
3
In a blender (I used a mixer), mix the eggs, cream, milk, lemon juice and peel for about 45 seconds. Add the flour, sugar and salt to the blender. Blend for one minute.
4
Place the plate on a cookie sheet in case of spills.
5
Pour in the batter.
6
Bake for 50 mins to an hour. The clafouti is done when it is puffed and brown. Don’t worry if your clafouti does not puff too much - they fall when they cool anyway.
7
Insert a knife into the center to check. If it comes out clean its done.
8
Cool, and then chill. Cut into wedges and serve with favourite sauce