Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 23cm round shallow ovenproof dish with butter. Don’t use a loose-bottomed tin as the batter will run out!
Spread the cherries evenly over the base of the dish.
Put the spelt flour and almonds in a bowl and add a pinch of salt. Whisk in the eggs, followed by the milk, double cream, maple syrup and almond extract, if using. Pour this batter over the cherries.
Bake the clafoutis in the oven for 25–30 minutes, until it’s golden brown and slightly puffed up. Best served warm with double cream.