CHOCOLATE CHICKPEA CAKE
Cakes
You might be reading this in the future when we can get out to the shops more easily that we can now but if you’re reading this as I post…
INGREDIENTS
4oz grass fed organic butter
4oz local honey
2 eggs
3 cups blackberries
6oz whole spelt flour
2 tsp baking powder
pinch salt
1 tsp cinnamon
1/2 tsp vanilla bean paste/extract
Well seasoned dutch oven or 8″ cake tin
METHOD
Melt the butter in the dutch oven (or a saucepan) over a low heat. Add in 1.5 cups blackberries and smoosh them in the warm butter to slightly break them down. Add in the honey, take it off the heat and mix it together with a fork.
Crack in the eggs and be a them in until combined.
Add in the dry ingredients and fold to combine then fold in the remaining blackberries. Wipe down the inside sides of the dutch oven above the line of the cake so little bits don’t burn and then put the cake in an oven preheated to 150C/350F. Bake for 30 minutes or until the cake is lightly browning and springy to the touch. Put 1T butter onto the top of the hot cake to melt, and a drizzle of honey or dust with a little more cinnamon.
Spoon the cake right out of the dutch oven to serve. We ate it simply like that and hot with cups of coffee and then for dinner cooled and with custard, delish both ways!
Enjoy
