Very Berry Cake

Ingredients

600g mixed berries for the topping

150g raspberries to go into the cake

250g gluten free self-raising flour

250g butter softened

• 250g coconut sugar or golden caster sugar/
• 4 large eggs
• 100g ground almond
• 2½ tsp
• 150ml pot natural yogurt
• 1 tsp vanilla paste

For the drizzle

3 tbsp homemade damson jam/ jam of your choice

Small amount of water

For the dusting

Coconut Icing sugar/icing sugar for the top

Method

• Heat oven to 180C/gas 4. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment.
• In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy.
• Add the eggs, one at a time, mixing well between each addition. Add the flour, vanilla paste, ground almonds, baking powder, yogurt, stir everything until just combined.
• Add in the raspberries, making sure they are covered.
• Tip into the tin, smooth the top
• bake for 35-45 mins or until a skewer comes out clean.

Meanwhile, make the jam drizzle.

• Heat a small amount of water with the jam until a smooth consistency. Remove from the heat.
• When the cake is done, remove from the oven and pour over the drizzle. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
• add the berries and then dust with the icing sugar of your choice.

Delicious! Just the cake for any occasion!