Rustic Clafoutis with Mirabelle Plums and Hazelnuts

In a mixing bowl, combine the eggs and sugar: whisk until light and fluffy. Add the cream and the liqueur. Then add the hazelnut flour and the wheat flour along with a pinch of salt: mix well. For a gluten-free version, you will only use hazelnut flour, but you will need to cook it a little longer: add about 15 more minutes.

Preheat the oven to 180°C. Grease a baking dish and dust it with flour. Rinse the plums, then cut them in half and remove the pit.

To finish, pour the clafoutis mixture into the mold, then arrange the fruit on top. Bake for about 45 to 50 minutes, until the edges are golden brown. Let cool before enjoying.