Tuesday and Wednesday mornings are our busiest of the week with kinder and other various activities going on. So on a Monday I like to have a pre-made breakfast baked and ready to go, mainly because as much as he wants to, I refuse to let Louis feed himself cereal. 16 month old plus a wet breakfast equals disaster and breakfast ends up taking longer than if I just sat down and fed him. So cakes, cookies and bars are a standard mid week breakfast.
My mum bought me a smaller, springform pan so I was pumped to make a regular sized cake instead of a big one or two mini ones. I threw in the kid’s favourite ingredients and noticed it looked quite dark as it was baking. It was probably a combination of the blueberries and blackberries. I knew the flavour was there for them but I was worried the dark purple may put them off eating it.
In the end as it baked it became a more usual brown colour but I’d already cooked down my raspberries so the glaze was going to happen anyway.
All three had a little piece after dinner tonight and said they couldn’t wait for breakfast tomorrow. This cake is a new keeper recipe.
Cake Ingredients
3/4 of a cup of wholemeal self raising flour
1/2 a cup of rolled oats
1/3 of a cup of butter
1/3 of a cup of coconut oil
2 eggs
1/4 of a cup of full cream milk
1 tsp of vanilla extract
1 cup of frozen berries
1/4 of a cup of desiccated coconut
Raspberry Coconut Glaze
1 cup of frozen raspberries
1/3 of a cup of full cream milk
1 tbls of coconut oil
Method
1. Preheat the oven to 200°c.
2. In the microwave melt the butter and coconut oil for about 45 seconds, or until liquid.
3. Add all the ingredients into a bowl and either by hand or the electric mixer stir until a wet batter forms.
4. Grease and line a springform pan and add the mixture, smoothing out the top with a rubber spatula.
5. Bake for 35-40 minutes or until the edges start to brown and a toothpick inserted into the centre comes out clean.
6. Allow to cool slightly in the pan before attempting to remove it. Then transfer to a wire rack to finish cooling and to later ice.
Meanwhile, make your glaze.
7. In a pot, bring the raspberries, coconut oil and milk to the boil.
8. Pour the mixture into a sieve and pressing down with the back of a spoon strain out the raspberry seeds.
9. Pour the glaze over the top of the cake. For cleaning up convenience I left it on the wire rack and did it over the sink.
*Store covered on the bench for up to 5 days.
A superfood packed cake where the beautiful smell and taste of mixed berries is front and centre. A great breakfast or morning tea.
Nutrition facts based on one piece of cake.
