Cook: 40 minutes

Serves: 8

Coconut cream is now kosher for Pesach. This cake is quick to prepare and makes a delicious family-friendly dessert or cake for afternoon tea.

Preheat oven to 180°C.
Line a 2kg loaf tin with baking parchment paper.
Mix coconut cream with the ground almonds, honey, baking powder, lemon zest and juice, vanilla extract together.
Stir in the eggs and mix well.
Transfer the mixture to the prepared tin and sprinkle over the defrosted berries and gently stir in.
Bake for 40 minutes or until firm in the middle and just golden on top.
Cool for 10 minutes before removing from the cake tin.
Top with fresh blueberries just before serving.

Ingredients

Name: Anytime blueberry bake for Pesach
Prep time: 15 min
Cook time: 40 min
Yield: 8
Ingredients: 3 tbsp coconut cream 200g ground almonds 6 tbsp honey/ maple syrup ½ tsp baking powder Zest of lemon Juice of ½ lemon 1 tsp vanilla extract 3 eggs, beaten 350g frozen mixed berries – defrosted and drained Topping: 2 tbsp fresh blueberries