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. The recipe below is one I tweaked from Diana Henry’s recipe”gooseberry, almond and spelt cake” from her book ‘A Change of Appetite”. I hope you enjoy it as much as I do!!!
Berries of Summer Cake
- 1/2 cup coconut oil or ghee
- 2/3 cup organic Demerara sugar
- 1/4 cup 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
- pinch vanilla bean
- 1/3 cup of slivered 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.