1

Halve and pit the cherries. Place the milk, cream, sugar, eggs, vanilla seeds and salt into a blender and, using the whisk attachment, mix for one minute. Add the ground almonds and flour, followed by the melted butter, liqueur and lemon zest, and blend for one more minute. Leave the batter to rest for half an hour before using.

2

Pour the batter into a buttered shallow ceramic baking dish or par-baked 28cm tart shell (below). Strategically place the pitted cherries, about 1cm apart, into the clafoutis. Bake at 180°C. After 15 minutes, the clafoutis should begin to set. Sprinkle the top of the tart with the sugar and return to the oven for 10-15 minutes or until properly set. The clafoutis is ready when it's firm to the touch and light brown. To test, pierce the centre of the clafoutis with a small knife; it should come out clean.

3

Allow to cool to room temperature before serving as soon as possible with cream or ice-cream.

Serving size: ¼ of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.