Serves 8
INGREDIENTS
75g (2oz) shelled and skinned hazelnuts, skins removed and toasted
1tbsp plain flour
75g (23/4oz) plus 15g (½oz) sugar
Pinch of salt
2 large eggs
3 large egg yolks
150ml (5fl oz) double cream
225g (8oz) dark sweet cherries, stemmed and pitted
1½tbsp brandy (optional)
25g (1oz) sliced almonds (optional)
Icing sugar for dusting
METHOD
Put the hazelnuts and flour into a food processor and pulse until the nuts are finely ground.
In a mixing bowl, whisk together the hazelnut mixture with the sugar and salt.
Add the whole eggs and then mix in the yolks.
Add the double cream and mix until a smooth batter forms (break up any lumps that may appear).
Transfer the batter to a covered container and leave in the fridge overnight.
Marinate the cherries in the brandy, if using, and leave in the fridge overnight.
Preheat the oven to 180C/ gas 4, and butter a 20cm (8in) pie dish and place it on a baking tray.
Gently whisk the clafoutis batter until smooth and blended.
Pour 175ml (6fl oz) of the batter into the prepared pie plate.
Arrange the cherries over the batter in a single layer.
Pour the remaining batter over the cherries.
Sprinkle the almonds, if using, on top. Bake in the middle of the oven for 30-40 minutes, until the clafoutis is puffed and golden brown and a knife inserted into the centre comes out clean.
Dust the clafoutis with the icing sugar and serve warm.
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