BERRY CAKE

BERRY CAKE

By greenhealthycooking.com

Serves: 4-6

Ingredients

113g/½ cup butter

2 Tbsp honey

2 large eggs

pinch of salt

110g/¾ cup coconut flour

150 g raspberries

150 g blueberries

150 g blackberries

1-2 tsp lemon juice

80g/¼ cup honey

2 Tbsp white chia seeds (black will also work only look different)

shredded coconut

Instructions

The night before (or at least 5 hours before), wash and only quickly drain berries in hands and add to a bowl. Add lemon juice, ¼ cup honey and 2 Tbsp chia seeds, mix well and refrigerate.  Hours later or the next day, preheat oven to 400 F (200 °C).  Melt butter and honey over very, very, very low heat while constantly stirring. As soon as melted remove from heat and set aside.  In a medium sized bowl whisk coconut flour and pinch of salt together until all lumps are out.  Test butter honey mixture for temperature with your pinky finger. It should be room temperature at the most. If not, wait a little longer. Then add eggs and whisk vigorously until well combined.  With a spatula mix coconut flour and liquid together until forming a uniform dough.   Press dough into a greased 7" (18 cm) cake springform pan, and use a fork to prick the bottom.  Bake for 8-10 minutes keeping an eye on it to make sure the top boarder doesn't burn.  Take out and let cool down completely before removing the rim.  Add gelled berry filling and top with shredded coconut.