Discover the Ultimate Cherry Cake Recipe: Lighter & Easier Than Clafoutis!

As soon as cherries hit the markets or orchards, everyone rushes to fill their baskets to make their first clafoutis of the year. With its nostalgic aroma and rustic appearance, this iconic Limousin specialty epitomizes sharing, nostalgia, and above all, simplicity. Its batter consists merely of pantry staples: eggs, milk, sugar, flour, and butter.

However endearing it may be, clafoutis is not without its flaws. Depending on the recipe, it can sometimes lack lightness. Overcooked, it becomes too dense. If the fruits release too much juice during baking, it can even acquire a slightly pasty texture. A pity indeed.

For those who love cherries and crave fluffy pastries, there’s Belqis Valsan’s gluten-free cherry upside-down cake, which is very simple to make. Here, the traditional clafoutis “pancake batter” is replaced with a mix of almond powder, rice flour, and eggs, with the egg whites beaten to stiff peaks to create a light, flexible, and tender crumb.

Ready to cook? Start by preheating the oven to 350°F. Place pitted and halved cherries at the bottom of a 20 cm cake pan lined with parchment paper, then sprinkle them with 5g of whole sugar. Set aside. Next, mix 90g of almond powder, 50g of rice flour (or wheat flour if gluten is not an issue), 1 tablespoon of baking powder, and 45g of whole sugar.

Separate the whites from the yolks of 4 eggs. Add the yolks and 40g of mild olive oil to the batter. Whip the egg whites to stiff peaks and fold them into the batter in three additions. Pour the batter over the cherries and bake for 25 to 30 minutes. Check for doneness by inserting a knife into the center; it should come out clean.

Once the cake is baked, let it cool for 10 to 15 minutes before turning it out upside-down. The cherries then sit on top, slightly caramelized, atop a fluffy almond base. An upside-down dessert as stunning as it is delicious, best enjoyed warm or cold, served with some fresh cherries… if any are left!