As some of you might know, I have been avoiding cake and sugar lately. I did feel like some sort of cheeky dessert tonight and thought I’d have a peek around to watch what was out there. My goal was to find a dessert with no refined sugars or gluten in it. I was tossing up whether to try my arm at a vegan pumpkin pie or some sort of cake. When I finally stumbled upon a lemon & blueberry cake recipe on Green Kitchen Stories, I knew I had to try my own. I switched up the ingredients of the recipe to suit what I had on forearm and it came out perfectly. This is very likely the greatest cake I’ve baked in a long while and it’s kind of firm to stop at one piece. From the crunch of the poppy seeds to the natural sweetness of the berries, it’s my version of perfection. Before I baked it, I was concerned that it might go to waste, witnessing that there were only two of us around to slurp it. However, it was a bit of a strike and there is less than half left already! If you give this a try, you won’t regret it. It heads well paired up with a adorable super hot mug of tea. Love.
TWO 1/2 cups almond meal
1 1/2 cups buckwheat flour
THREE tbs poppy seeds
1 tsp baking powder (gluten free)
1 tsp baking soda
1/2 cup coconut oil
TWO small lemons – grate the zest and halve them, reserving THREE for the cake and 1 for the coat
3 large organic eggs
1/2 cup great quality maple syrup
1 cup of blueberries (thawed, if using frozen)
Around 1/2 heaped cup of natural yoghurt (unhomogenised, enormous yoghurt is hottest)
fluid of half a lemon (use one of the halves)
1 generous cup of mixed berries (i used blueberry & raspberry)
1 tsp organic vanilla let out
Preheat oven to 180C and oil a 20cm springform pan. Combine the flours, poppy seeds, baking powder and baking soda in a phat bowl. Stir through and set aside.
Heat the maple syrup and coconut lubricant until the grease is melted and everything is combined. Chuck in the lemon zest from the TWO lemons and then squash the juices from THREE halves of the lemons into the mix. Remember to save one for the cover.
Add the mix up to the dry ingredients. Hammer the eggs and fold them into the batter with 1 cup of blueberries. Stir until combined and then pour batter into the willing baking tin.
Bake for approximately 40 minutes (or until cooked through), eyeing that it doesn’t burn. If it looks like it is going to burn, cover it with foil for the last 10 minutes of baking time. Liquidate from oven and stunning on a string rack for 30 minutes.
While you’re waiting for the cake to remarkable, prepare the glazing – mingle the yoghurt with the juices of the last quarter of lemon and vanilla whip out. Pour and stretch over the cake, then top with the berries.
Serve and love!