Instructies
- Preheat the oven to 170°C.
- Grease a cake tin or use a baking sheet.
- Mix in a bowl: 180g almond flour, 50g coconut flour, 75g erythritol, 1 teaspoon baking powder, vanilla and a pinch of salt.
- Beat 4 eggs until fluffy.
- Add 70g melted creamed butter, mix well. Add 40ml full-fat coconut cream and mix briefly.
- Add wet and dry ingredients together, mix until batter is even.
- Carefully add 75g blueberries.
- Pour the batter into the cake tin and sprinkle 2-3 tablespoons of Nuts & Seeds Granola blackcurrant over the top.
- Bake for 30 min at 170°C.
- Check with a skewer whether the cake is done. Translated with DeepL.com (free version)
