The mulberries from the plane trees are often forgotten; here is a recipe to enhance them. The gluten-free aspect makes the cake crumbly; for more structure, replace coconut flour with wheat flour. Enjoy your tasting. Without added refined sugar, the sweetness comes from both the apple compote and the syrup from a tuber that, once processed, has a strong sweetening power. If you can't find this syrup, you can simply replace it with agave syrup, honey, or maple syrup.
Prepare the butter. Melt the butter (without overheating it), then in a food processor or bowl, whisk it with the syrup, letting it cool slightly if necessary.
Mix the powders In the bowl of the mixer or in a mixing bowl, combine the coconut flour, almond powder, and baking powder.
Add the liquids. Then add the eggs, the applesauce, the juice, and the lemon zest. Mix. Add the blackberries and mix one last time.
Pour into a mold and bake. Pour into 2 mini loaf pans, then bake at 180°C for about 25 minutes, watching the cooking process. Enjoy.
0 servings
6
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