Preheat the oven to 180'C.
Place the ground almonds, flour and the sugar into a bowl and make a well in the centre.
Break the eggs and egg yolks into the well and gradually mix into the dry ingredients. Whisk thoroughly to ensure that you have a smooth mixture. Add the cream to the mixture and mix well.
Butter and flour a baking dish.
Wash the black berries. Pour the clafoutis batter and place the black berries over the batter. Bake for 20 to 25 minutes.
Allow to cool.
Serve the clafoutis with a quenelle of the clotted cream and drizzled honey.
«Do not over cook the clafoutis as it will go hard. After 20-25 minutes check by pressing the centre. It should spring back.»