lemon sponge cake with blueberries and flaked almonds
4 eggs, separated
1 lemon zest/juice
1/2 C - 3/4 C raw sugar, coconut sugar
1/2C coconut oil, ghee - softened
1 1/2 C almond meal
1/2 C potato starch
1 1/2 tsp baking powder
good pinch pink himalayan salt
1 1/2 C frozen blueberries
80g flaked almonds
raw sugar, coconut sugar (optional)
Preheat oven 150 degrees celsius/302 fahrenheit. Prepare a cake tin by lining with baking paper.
Place all the dry ingredients in a mixing bowl. Mix until well combined. Add the remaining wet ingredients expect the egg whites and mix until just combined. In a seperate bowl whisk the egg whites until soft peaks form. Gently fold through wet batter. Pour into tin. Top with blueberries, almond flakes and sugar. Bake for 45-50 minutes or until cooked. Remove and allow to cool. Enjoy!