Fresh, fruity cakes are firmly planted in my memories of Springtime. Black Caps, as my dad calls them, have always been one of my favorite berries because of the way they explode tart and sweet flavor with every bite.
Honey cake has become a staple around here, just because of its simplicity. The spongey coconut flour cake is light enough to eat any time of day, but it acts as the perfect surface for a big smear of apricot fruit spread (we love this Italian one, only sweetened with fruit). What I love about this cake recipe is that it tastes just as good baked into muffins too!
HONEY CAKE WITH BLACKBERRIES (GF, DF, SF, PALEO)
1 CUP COCONUT FLOUR
6 CAGE-FREE EGGS
1 CUP FILTERED WATER
1/2 CUP PALM SHORTENING
3/4 CUP RAW, UNFILTERED HONEY
1 TSP BAKING SODA
1/2 TSP PINK HIMALAYAN SALT
1 TSP ALMOND EXTRACT
1 TSP VANILLAMAX (VANILLA BEAN POWDER) OR 1 TBSP VANILLA EXTRACT
1 TSP CINNAMON
1 PINT OF ORGANIC BLACKBERRIES
1 JAR OF RIGONI DI ASIAGO FIOR DI FRUTTA ORGANIC APRICOT SPREAD (DOES NOT HAVE SUGAR!)
With a hand blender, or serious elbow grease, mix together all of the ingredients until they are smooth and without too many lumps. Trace and cut a piece of parchment paper to sit on the bottom of the tart pan to prevent sticking, and rub a little of the palm shortening into the grooves of the tart pan as well.
Pour the batter into the tart pan, and place onto a cookie sheet to bake for 35 minutes in a 350 F oven.
After the cake has cooled, remove the outer edge of the tart pan, and spoon the jar of apricot jam onto the whole cake, leaving about 1/4 inch of the cake's edge showing.
Top with fresh, washed organic blackberries in any design you like! I started them on the outer edge and worked my way into the center. You can refrigerate this cake, and it should stay for a few days, if it lasts that long.
If you make my recipe, please share it with the hashtag #NMCfood because I love seeing you how interpret these ideas. Make sure to tag me @nmcaruso.