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Cherry Buttermilk Clafoutis

['1/2 cup natural cane sugar, divided', '16 ounces sweet cherries, pitted', '3 eggs', '1 1/4 cups buttermilk', '1/3 cup almond flour', '2 tablespoons brown rice flour or all-purpose flour', '2 teaspoons vanilla extract', '2 teaspoons finely grated fresh ginger', 'Fine sea salt', 'Powdered sugar', 'for dusting']

Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
Arrange cherries in a single layer on bottom of pan. Set aside.
In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
Allow to cool slightly, then dust with powdered sugar and serve.

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