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Cherry Clafoutis with Mahlab

This traditional clafoutis aux cerises removes the pits, but adds mahlab to impart a complex almond flavour.
Prep Time15 mins
Cook Time25 mins
Resting Time20 mins
Course: Dessert
Cuisine: French, Middle Eastern
Keyword: cherries, cherry clafoutis, cherry tomatoes, clafoutis, clafoutis aux cerises, french dessert, mahlab, mahleb, middle eastern dessert, summer dessert
Servings: 8 people
Author: The Elegant Economist


  • 2 generous cups fresh cherries, pitted (about 500g)
  • 3 eggs
  • ¾ cup granulated sugar (170g)
  • 4 Tbsp unsalted butter, softened plus more for greasing cake tin
  • 1 cup all purpose flour
  • 1 tsp ground mahlab
  • pinch salt
  • cup whole milk (315ml)
  • 1 tsp vanilla
  • ¼ cup powdered sugar, for dusting


  • Pit your cherries, ensuring that none remain. Preheat oven to 375°F / 190°C.
  • Place pitted cherries in a greased medium baking dish or cake tin ( I used a 9" / 22cm round).
  • In a stand mixer, or with a whisk - whisk your eggs and sugar until light in colour. Slowly add in the softened butter and combine thoroughly.
  • Add your flour, mahlab, and salt and combine until fully incorporated.
  • While the mixer is running, add your milk a little at a time, whisking on medium. Add your vanilla, and continue to whisk until the batter is smooth and shiny.
  • Pour your batter over the cherries, and bake for 20-25 minutes, until just set in the centre.
  • Cool on a wire rack for twenty minutes, dust with powdered sugar and serve with whipped cream if desired.