Raspberries & Cream Breakfast Cake

Raspberries & Cream Breakfast Cake

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Serves 2 (3 inch round ramekins)

• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 egg yolks*
• 3 tablespoons honey (or liquid sweetener of choice)
• 1/4 cup coconut oil
• 2 tablespoons full-fat coconut milk
• 2 teaspoons lemon juice
• 1/4 cup raspberries (I’ve also used blueberries, strawberries & cherries)

1. In medium sized bowl, blend together the dry ingredients.
2. In another bowl (using a hand mixer), beat the egg yolks till pale and thick (2-3 minutes). Add the honey, oil, milk and lemon juice. Beat till combined. If you want, you can mix those last four ingredients together a head of time, and then add them to the beaten egg yolks)
   Note: Because this is such a small amount of batter, I use a small bowl and just one beater attachment in my hand mixer to beat it.
3. Now, add the flour mixture to the egg mixture and beat on low till completely combined (again, using a hand mixer). Be sure there are no lumps.
4. Fill two small ramekins, each about 3/4 full. Do not overfill or you will have a batter volcano in your oven. I find it best to keep the batter no more than an 1 1/2 inches deep for best texture results.
5. Take the raspberries and break them up a bit with your fingers (don’t mash them). Place raspberry pieces (or other berries) evenly on top of the batter in each ramekin, gently pressing them into the batter.
6. Bake in a 350 degree over for 20-25 minutes OR until the cake springs back some when touched. Rotate half way through baking if the cakes aren’t browning evenly). It’s OK if the center is still slightly under cooked. Keep an eye on the cakes as every one’s oven bakes differently and sizes of ramekins can vary. All these things can affect the baking time.
7. Remove from the oven when done and cool for about 5 minutes. Best served while still warm.

To serve, break apart the top of the cake with a spoon and pour in a little cold, full-fat coconut milk.

*Left over raw egg whites can be stored in a sealed container in the fridge for up to four days. You can also freeze them if you want to store longer. Use them for making meringues, adding volume to baked goods and much more.