One of my favourite pleasures of summer is to forage for berries and find ways to eat them! I amuse myself all summer long, starting at the end of spring with wild strawberries, then there are months of mulberries, a few weeks with Saskatoon berries and black raspberries, a week or so with red, white and black currents and perhaps I will come across something new this year.
The berries in this cake are ones I forage for day in and day out. I eat a lot of them, the rest I freeze so I can eat them in the winter. I used black raspberries and mulberries. Therecipebelow is one Itweakedfrom DianaHenry’srecipe”gooseberry, almond and spelt cake” from her book ‘A Change of Appetite” (The website is under construction at the moment). I hope you enjoy it as much as I do!!!
Berries of Summer Cake
This is my favourite summertime cake, which I make from local berries I pick in June. it is sweet, slightly tart from the berries and is made extra delicious by being gluten-free.
- 1/2 cup of ghee/coconut oil
- 2/3 cup of organic Demerara sugar
- 1/4 cup of coconut flour – 1 tbsp
- 4 large eggs *
- 3/4 cup of almond flour
- 3/4 tsp of baking powder
- 2 cups of mixed wild berries
- a pinch of vanilla bean
- 1/3 cup of slivered/sliced almonds
- a dusting of organic powdered sugar
Preheat the oven to 375F. I lined an 8inch pan with baking paper, however, you can also use ghee or coconut oil.
Beat the ghee or coconut oil together with the demerara sugar until light.
Add the egg/egg substitute. Incorporate slowly and beat well with each addition.
Fold in the coconut and almond flour, a pinch of vanilla and baking powder.
Add the berries, gently mix them in. You may also toss the berries on top of the cake and gently spread them over the top of the cake.
Bake for 20 minutes.
Sprinkle with slivered or sliced almond and place the cake back in the oven to bake for another 10 minutes or until a toothpick comes out clean.
Let the cake cool. When cooled dust with organic powdered sugar & top off with extra berries.