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Blackberry and raspberry einkorn clafoutis

• Gurdeep Loyal

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Serves 4 - 6

A little effort

Prep: 25 mins

Cook: 35 mins

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Einkorn is an ancient grain that adds nutty depth to this classic French custardy-cakey dessert

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Try our recipe for blackberry and raspberry einkorn clafoutis, then try our cherry clafoutis, blackberry crumble, raspberry frangipane tart and white chocolate and raspberry muffins. Now try more summer desserts.

Einkorn is the most ancient variety of wheat that can be bought stoneground into flour. It has a naturally nutty, deep wholewheat flavour that’s slightly toasty and benefits from being higher in protein, beta-carotene and vitamin A than modern wheats. It’s loved by chefs like Anna Higham of Quince Bakery, bakers at E5 Bakehouse and at Eric’s Bakery, where einkorn is used in its doughnut dough. It’s perfect for comforting home bakes like cookies, crumbles, pancakes, country loaves and banana bread. In this recipe it’s combined with summer berries and vanilla into the classic French dessert clafoutis, which originates in the Limousin region and works well with cherries or blueberries. Einkorn is available to buy from Doves Farm on Ocado and Matthews Cotswold Flour.

Blackberry and raspberry einkorn clafoutis recipe

Ingredients

Nutrition

• 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

Nutrition: per serving (6)

• kcal266
• fat13.2g
• saturates3.9g
• carbs27.2g
• sugars18.8g
• fibre3.1g
• protein7.6g
• salt0.6g

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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.

Next discover more blackberry recipes.

Authors

Gurdeep Loyal

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