This no doubt has to be one of my favourite cakes yet. A beautiful dense cake with local organic blueberries from Omaha. The tastes of summer. Topped with toasted coconut and sweetened with local honey, this cake is perfect with a dollop of natural yoghurt or cream on the side or just as is. The cake was a rich golden colour from the eggs I collected fresh from the chickens earlier on in the day. A bright orange yolk, a sign of a happy chook.
1/2 cup honey-melted
1 tsp vanilla extract
1/2 cup natural yoghurt
juice of 1 orange
orange zest of orange
1 cup desiccated coconut
1 cup spelt flour or ground almonds
1 tsp baking powder
1 tsp ginger
1 cup blueberries (or any other in season stone or frozen fruit)
optional- shredded coconut
Preheat oven to 160°C
Beat together softened butter, honey and vanilla till smooth. Add egg. Beat till combined.
Add yoghurt, the juice of one orange and zest. Fold in dry ingredients.
Place the blueberries at the bottom of a prepared cake tin and spoon over cake mixture. Smooth over with the back of a spoon.
Bake for 35-40 mins or untill the middle of the cake springs back when pressed. The edges will go a golden brown , this will give the cake a caramelized crunch round the edges.
optional-Toast some shredded coconut in a pan then scatter on top!