This cake tastes as delicious as it looks. it’s not overly sweet and the berries on top of the cake go a little bit jam like and tacky. You don’t have to bake it in a bundt tin (see note at bottom) I just like that this tin gives you more crunchy cake crumb around each piece.
I think it’s best served with with thick organic yoghurt flavoured with vanilla seeds and maple syrup to taste…
1 1/2 cups spelt flour
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup maple syrup
1 tsp pure vanilla extract
1/4 cup coconut sugar
1 tbs coconut sugar
2 tsp lemon zest
1/2 cup plain unsweetened yoghurt
1/2 cup milk of choice
2 Tbs coconut oil
1 1/2 cups mixed berries
Preheat oven to 200 degrees celsius.
Grease a bundt cake tin.
Sift spelt flour, coconut flour, salt, baking soda and baking powder together. Rub ¼ cup coconut sugar and lemon zest together until sticky. Beat eggs, maple syrup, vanilla extract and ¼ c coconut sugar (with zest) together until pale and creamy. Beat in melted coconut oil until well combined. Whisky milky and yoghurt together until well combined. Fold milk and yoghurt into egg mixture alternately with the dry ingredients until all ingredients are just combined. Mix through 1 cup of the berries. Do not over mix.
Sprinkle the 1 Tbs of coconut sugar into the bundt tin evenly. Cover with an even spread of the rest of the mixed berries. Pour batter over the top and bake in preheated oven. Bake 45 mins -1 hr or until a skewer comes out clean.
*You can make this in a normal cake tin, it will most likely make 2 cakes, so adjust baking time and put berries and sugar on top rather than mixed through and in the bottom of the cake tin!