Blackberry Lemon Cake
serves 4-6
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease a 6" round cake pan | ||||
| 240 ml white flour | Sift dry ingredients | Combine wet into dry, mix | Pour into pan, bake 350°F / 175°C, 25–30 min | Cool cake, frost & top with berries |
| 240 ml spelt flour | ||||
| 1 tsp baking powder | ||||
| 1 tsp baking soda | ||||
| 2.5 g salt | ||||
| 240 ml almond milk | Whisk wet ingredients | |||
| 150 g sugar | ||||
| 120 ml coconut oil, melted | ||||
| juice and zest of one lemon (60 ml juice) | ||||
| 1 tsp lemon oil | ||||
| 1 tsp vanilla | ||||
| 150 g blackberries | Mash blackberries with sugar & salt | |||
| 1 tsp sugar | ||||
| pinch of salt | ||||
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