Blackberry and raspberry einkorn clafoutis

Name: Blackberry and raspberry einkorn clafoutis
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 125g raspberries; 125g blackberries; 50g caster sugar , plus 2 tbsp; 1 lemon , zested and juiced; 2 tbsp olive oil , plus extra for the tin; 80g einkorn wholemeal flour (we used Doves Farm) , plus extra for dusting; 3 eggs; 20g butter , melted; 1 tsp vanilla extract; ½ tsp baking powder; 2 tbsp ground almonds; 175ml whole milk; icing sugar and whipped cream or mascarpone , to serve

Preparation and cooking time
- Prep:25 mins
- Cook:35 mins
A little effort
Serves 4 - 6

Ingredients

125g raspberries
125g blackberries
50g caster sugar, plus 2 tbsp
1 lemon, zested and juiced
2 tbsp olive oil, plus extra for the tin
80g einkorn wholemeal flour (we used Doves Farm), plus extra for dusting
3 eggs
20g butter, melted
1 tsp vanilla extract
½ tsp baking powder
2 tbsp ground almonds
175ml whole milk
icing sugar and whipped cream or mascarpone, to serve

Method

STEP 1
Put the raspberries and blackberries in a bowl and sprinkle over 2 tbsp of caster sugar and 2 tbsp of lemon juice. Mix well, then leave to macerate for 10 mins.
STEP 2
Heat the oven to 220C/200C fan/gas 7 and put a baking sheet in the oven to warm up. Brush the bottom and sides of a 22cm, 4- to 5cm-deep, round tin with olive oil, then sprinkle with a little flour – turn the tin to get it sticking to the sides to help the clafoutis rise.
STEP 3
Whisk together the eggs, 50g of caster sugar, melted butter, olive oil and vanilla extract in a large mixing bowl until smooth. Sift over the flour and baking powder, slowly whisking until you have a thick, smooth batter. Whisk in the almonds, 1 tsp of lemon zest and ¼ tsp of fine salt.
STEP 4
Slowly pour in the milk, whisking constantly, until you have a smooth, loose batter. Tip in the fruit and its juices, mixing gently.
STEP 5
Pour the batter into the tin, spreading out the berries evenly. Bake with the tin on top of the heated baking sheet for 30-35 mins or until golden brown on top and just set, with a slight wobble in the middle.
STEP 6
Remove from the oven and leave to cool in the tin until it’s room temperature – when ready it will be the texture of a set custard on the bottom, a little cakey on top and rippled with soft fruit in the middle. Dust with icing sugar and serve with dollops of whipped cream or mascarpone, if you like.