Lemon almond blueberry cake (Print Version)
# Ingredients:
→ Main Mix
01 -
100 g of blueberries
02 -
4 pinches of salt
03 -
8 g of baking powder or chemical leavening
04 -
120 g of whole wheat flour (T110)
05 -
60 g of almond flour
06 -
70 g of unrefined sweetener
07 -
Zest from one lemon
08 -
30 g of fresh lemon juice
09 -
50 g of olive oil
10 -
180 g of coconut yogurt
11 -
2 eggs
→ Top Layer
12 -
1 thick coconut yogurt
13 -
1 tablespoon of strawberry jam
# Instructions:
01 -
Toss all the items into a bowl in any order. Whisk until everything’s combined smoothly.
02 -
Pour the mixture into a loaf pan and bake it for 45 minutes in a 160°C oven.
03 -
Blend one thick coconut yogurt with a spoon of strawberry jam.
04 -
Let the cake cool down first. Smear the topping over it, then chill in the fridge for an hour.
# Notes:
01 -
Make sure the yogurt you pick for the topping is thick enough so it doesn’t drip.