Shattered blueberry and yoghurt cake

Ingredients

100g rolled oats
100g almond flour
80g rice flour
1 tsp baking powder
1/2 tsp ground vanilla (or 1/2 tsp vanilla extract)
100g butter, room temperature, cubed
160ml pure maple syrup (or runny honey)
1 lemon, zest
250ml full-fat natural yoghurt
3 eggs, separated
300g blueberries (or other seasonal berries) fresh or frozen (thawed)

Method

Preheat oven to 180°C. Grease and line a 20cm springform tin. Place the oats in a food processor and blend until they resemble coarse flour. Pour into a mixing bowl, add the flours, baking powder, vanilla and half a teaspoon of salt, and stir until all mixed. Make a well in the centre and set aside.

Add the butter to the bowl of a stand mixer with the maple syrup and lemon zest, and mix until just combined. Set aside. Place the egg whites in a clean, dry bowl of the mixer or in a medium-sized mixing bowl and beat until soft peaks forms. Using a spatula, gently fold the wet ingredients, followed by the egg whites and half the blueberries, into the dry ingredients until just combined (do not over-mix or the cake will be too dense).

Pour the batter into the tin, scatter the remaining blueberries on top and bake for around one hour or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely. Store the cake at room temperature in an airtight container – it will keep for around three to five days.

When ready to serve, careully break up the cake into diffferent-sized pieces and separate slightly, while still maintaining the overall circular shape of the cake. Serve topped with dollops of yoghurt, cream and a scattering of berries.

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl, published by Hardie Grant Books, RRP $39.99, and is available in stores nationally. For more on the authors head to their website.