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.

Epicurious