Blueberry and Coconut Cake
Ingredients
- 4 large eggs at room temperature
- 250g organic cane sugar
- 180g unsalted butter
- 120ml extra virgin olive oil
- 150ml coconut milk
- 1 tsp vanilla extract
- 400 g white spelt flour (or unbleached all-purpose flour)
- 1 1/2 tsp baking powder
- Pinch of sea salt
- Zest of 2 lemons
- Zest of 2 oranges
- 600g fresh blueberries
Preparation
Preheat oven to 180C and grease a 22cm square cake tin and line with parchment paper
In the bowl of an electric mixer beat the eggs and sugar until pale (about 3 minutes)
Add the butter, olive oil, milk and vanilla and mix well
Sift in the flour, baking powder and salt
Add the zest and stir with a wooden spoon until well combined
Set aside for 10 minutes
Fold about a 150g of the blueberries into the batter and spoon it into your tin and smooth with a spatula
Place the cake in the oven and bake for 15 minutes
Remove and scatter the remaining blueberries over the top
Gently push them down into the cake, then return to the oven for 30 to 40 minutes until the top is a deep golden brown
Place on a rack to cool before turning out
Serve topped with coconut yoghurt, fresh mint and a dash of lemon rind
