Description
The combination of nutty butter and tart fruit is intoxicating. The cake is delicious warm, but also enjoyed cool, and makes a great picnic addition.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 2/3 hazelnut or almond meal
- 1 teaspoon orange zest
- ¾ cup sugar, plus extra
- ½ cup buckwheat honey
- 4 ounces brown butter
- 4 ounce melted coconut butter, plus extra
- 8 egg whites
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F (165°C). Brush an 8-inch springform pan with a small amount of coconut butter or vegetable oil.
- In a medium bowl, combine the flour, hazelnut meal, orange zest, and sugar. Add the honey, brown butter, and coconut oil and sir to combine. The batter may look slightly broken, that’s okay. Slowly stir in the egg whites, stirring to combine, until a thick batter forms.
- Coat the blueberries in a thin layer of sugar and place on the bottom of the pan. Top with batter. Place the pan on a sheet tray and put into the oven.
- Bake for 20 minutes, then rotate and bake for an additional 10, or until the top is golden brown the the cake is fully set. Remove from oven, let cool completely, and enjoy.
- Category: Baking