Instructions
Follow the steps and taste along the way.
Prepare the pan and cherries
Preheat the oven to 180 °C. Grease a 24 cm round pan with 10 g of butter. Pat the cherries dry with a paper towel and arrange them over the bottom of the pan.
Toast the almonds
Toast the sliced almonds in a dry pan over medium heat for 2 to 3 minutes. Shake the pan occasionally; the almonds should be light golden and fragrant, not dark brown. Transfer them to a plate so they stop toasting.
Mix the batter
Melt the remaining 30 g of butter and let it cool briefly. Whisk the eggs with the sugar and salt until smooth, without beating them until foamy. Stir in the flour, then gradually add the milk and cream. Finally, mix in the melted butter, vanilla extract, and lemon zest.
Pour in the batter and bake
Pour the batter over the cherries and sprinkle the toasted sliced almonds on top. Bake for 35 to 40 minutes at 180 °C, until the edges are golden and the center moves only slightly when gently shaken.
Let it rest briefly
Leave the finished clafoutis to rest in the pan for 10 minutes. The batter will firm up as it cools, but remain tender. Serve slightly warm or at room temperature.
