Raspberry and lemon Dutch baby

Serves 2
2 large eggs, at room temperature
125ml almond milk, at room temperature
pinch of sea salt
pinch of ground cinnamon
75g plain flour
2½ tablespoons coconut oil, melted
fresh lemon juice, to serve
70g raspberries
40g icing sugar, sifted
Preheat oven to 215°C with a 25 cm cast-iron frying pan inside.
In a medium bowl, whisk together the eggs, almond milk, salt and cinnamon until light and frothy. Gradually add the flour and whisk until just combined.
Using an oven mitt, remove the preheated frying pan from the oven. Add the melted coconut oil, brushing to coat the base and sides of the pan. Pour the batter into the centre of the hot pan.
Return the pan to the oven and back for 15-20 minutes, until the edges are browned and the centre is puffed up.
Remove from the oven and serve immediately, topped with a few squeezes of lemon juice, the raspberries and a dusting of icing sugar.

Jeanine Donofrio is the creator of the popular food blog Love & Lemons ( and the author of The Love & Lemons Cookbook (Penguin/Viking) from which this recipe is reproduced with kind permission, available at all good bookstores.