This easy cake will melt in your mouth and it is another easy one to make.
Serves: 6 - Preparation time: 20 minutes - Cooking time: 40 minutes
2 large eggs (white and yolk separated)
100gr coconut sugar
50gr of grass-fed butter at room temperature
1/4 tsp salt
1 tsp vanilla
100gr of flour
1 tbsp flour (to coat the berries)
1 tsp baking powder
1/2 cup milk (cow milk or almond or rice milk)
1or 2 cups blueberries.
2 tbsp lemon juice
1 cup icing sugar
Mix the leomon juice and th sugar together, drizzle over top of baked cake while warm or serve on the side.
Heat the oven to 180 degrees C fan. Grease a baking pan.
Beat the egg whites in a large bowl until they are stiff. Still using th emixer add 1/4 of the amount of thesugar and beat until incorporated, then set aside.
In another large bowl, cream the butter, add the salt, vanilla and remaining sugar and beat until well mixed. Add the egg yolks and beat until creamy.
In a medium size bowl, sift flour and add the baking powder. Add the milk until you reach a creamed mixture. Always starting with flour and ending with flour (add 1/3 of flour and half of the milk, another 1/3 flour and the rest of the milk ending with the remaining flour).
Fold the beaten egg whites into the cake batter. Coat the berries with the 1 tbsp flour and fold them into the batter.
Pour the batter into the pan; smooth it to the edges of the pan and bake for 45 minutes. Test with a toothpick inserted in the middle to check when it is ready.
Cool on a baking rack and when the cake is not hot anymore but it is still warm, drizlle with the lemon glaze.
You can swap the all purpose flour with gluten free. Half white flour, half rice flour.