Provence Cherry Almond Clafoutis

A cherry clafoutis with a light almond note, baked in Provence when the first summer fruit begins to fill the table.

In Provence, the season turns quietly. Cherries arrive first — deep in color, still warm from the sun — and begin to appear on the table without much ceremony. They are eaten simply, but also baked into soft desserts that belong to the rhythm of the house.

Clafoutis is one of those rituals. The batter is made without effort, the fruit arranged almost absentmindedly, and the dish placed into the oven as the afternoon settles. A light almond note brings depth, but nothing overwhelms the fruit.

It is a dessert shaped by ease and attention — a way of using what is already there, at the moment it is most beautiful.

Tool Edit 

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The Ritual: Cherry Almond Clafoutis

Ingredients

Batter

3 large eggs

80 g sugar

70 g all-purpose flour

40 g finely ground almonds

1 pinch fine sea salt

250 ml whole milk

100 ml heavy cream

1 tsp vanilla extract

1 drop almond extract (optional, very subtle)

Fruit

350 g cherries (pitted or unpitted)

Finish

20 g sliced almonds

1 tbsp sugar

Butter for the dish

Powdered sugar for serving

Method

1. Preheat oven to 180°C and butter a ceramic baking dish generously.
2. Arrange cherries evenly across the base.
3. In a bowl, whisk eggs and sugar until smooth.
4. Add flour, ground almonds, and salt.
5. Pour in milk and cream gradually, whisking into a fluid batter.
6. Add vanilla and a very small amount of almond extract if using.
7. Pour the batter over the cherries.
8. Scatter sliced almonds evenly across the surface and sprinkle lightly with sugar.
9. Bake for 35–40 minutes, until golden at the edges and just set in the center.
10. Let rest before serving, then dust lightly with powdered sugar.

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A Provençal clafoutis for the first warm days, where fruit, light, and quiet simplicity meet at the table.

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