Gooseberry & almond clafoutis

Ingredients

For 6 servings

• •butter for the dish
• •140 g golden caster sugar
• •400 g gooseberries topped and tailed
• •4 eggs
• •50 g plain flour
• •50 g ground almonds
• •1 c. à café vanilla extract
• •1 lemon zested
• •250 ml double cream
• •2 c. à soupe flaked almonds
• •icing sugar for dusting

Method

1. 1.Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside.
2. 2.Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.
3. 3.Pour the batter over the berries, scatter over the flaked almonds and bake for 30-35 mins until puffed up and light brown. Leave to cool slightly, then dust with icing sugar and serve warm.