Cherry Clafoutis

(serves 2)

300-400 g cherries (or any of your favourite berries)
50 g sugar
25 g almond flour + 15 g for sprinkle pans
25 g cornstarch
2 eggs
100 g sour cream
6-7 g baking powder

Preheat the oven to 180 degrees C.
Mix flour, sugar, cornstarch and baking powder. In the separate bowl whisk eggs with sour cream. Then, combine dry and liquid mixtures.
Wash berries, remove the seeds. Traditionally, cherries were left unpitied so their kernels could release their delicate almond flavour as they baked. But I do not like to risk with them

Grease pans with butter and sprinkle with almond flour. Put the cherries and pour batter and bake for about 18-20 minutes, or until brown. Dust with icing sugar and serve warm.