Raspberry & Blueberry Almond Cake
This cake is so easy to make in one mixing bowl. It is lovely and comforting served warm or leave to cool and use in lunch boxes or even to eat for breakfast the next day! I have made this cake using other fruit like blackberries or plums.
200g ground almonds
1 tablespoon Arrowroot
3 tablespoons Sugar Vida or Coconut Sugar or Honey
1/2 teaspoon bicarbonate of soda
1 teaspoon lemon juice
1 teaspoon Vanilla extract
3 eggs, beaten
250g raspberries and blueberries (fresh or frozen)
3 tablespoons melted butter or coconut butter
Preheat oven to fan 170 degrees. Grease and line a 20cm square baking tin with baking parchment.
In a large bowl combine all the ingredients except the eggs, vanilla and butter.
Make a well in the middle and add the eggs, vanilla and butter. Mix well.
Pour the batter into the tin then add the raspberries and blueberries, pushing them into the mixture.
bake for 25-30 minutes until golden and firm to in the middle.
Cool for 10 minutes in the tin then cool further on a wire rack or eat warm with coconut yoghurt.