Blackberry Frangipane Cake

Taste Test!: Blackberry Frangipane Cake 10/10

How to make it:

Blackberry Frangipane Cake

1. Whisk 2 medium eggs, 75g coconut sugar, zest of 1 lemon for 10 minutes until it is light and creamy and doubled in volume.

2. Add in 30ml of milk of choice, and 1 teaspoon of vanilla extract, plus 1 full tablespoon of strained yoghurt. Briefly whisk till combined.

3. Next add in 75g ground almonds, 45g gluten free flour, 1 teaspoon of baking powder, 1/2 teaspoon of xantham gum. Fold in until combined.

4. Finally stir in 45ml of olive oil and 125g of fresh blackberries halved.

5. Pour into a lined cake pan and cover in almond flakes. Bake in the oven at 180c for 40 minutes.

Keeps in the fridge for several days but bring to room temperature before serving.

Its not overly sweet so for a celebratory pudding you could serve it with a mascarpone frosting (just whip together heavy cream, mascarpone, vanilla extract and icing sugar)

What you will need:

2 medium eggs

75g coconut sugar

zest of 1 lemon

30ml of milk of choice

1 teaspoon of vanilla extract

1 full tablespoon of strained yoghurt

75g ground almonds

45g gluten free flour

1 teaspoon of baking powder

1/2 teaspoon of xantham gum

45ml of olive oil

125g of fresh blackberries