Gluten Free Cherry Clafoutis
Ingredients
2 tablespoons (28 g) unsalted butter, melted and cooled
1 pound sweet fresh cherries
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) milk, at room temperature (any kind, just not nonfat)
1/2 cup (4 fluid ounces) heavy whipping cream, at room temperature
5/8 cup (88 g) basic gum-free gluten free flour blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch/flour)
1/4 teaspoon kosher salt
Instructions
Preheat your oven to 350°F. Grease a 9-inch cast iron skillet or 9-inch round cake pan with 1 tablespoon of the melted butter, and set it aside. Remove the stems and pits from the cherries and scatter them evenly in the bottom of the prepared skillet or pan. Set the pan aside.
In a large bowl, place the eggs, sugar, vanilla, remaining 1 tablespoon melted butter, milk and cream, whisking vigorously after each addition until very well-combined. Add the flour blend and salt, and whisk again until just combined. Pour the batter over the top of the cherries in the prepared pan.
Place the pan in the center of the preheated oven and bake for about 35 minutes or the clafoutis is puffed and pale golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving. The cake will fall as it cools.