Shattered Blueberry Yogurt Cake

greenkitchenstories.com

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1 cup / 250 ml / 90 g rolled oats (choose cert. gluten free if intolerant)

1 cup / 250 ml / 100 g almond flour/meal

½ cup / 125 ml / 80 g rice flour

1 tsp baking powder

½ tsp ground vanilla

½ tsp sea salt

3.5 oz / 100 g butter, room tempered

½ cup / 125 ml maple syrup or honey

1 organic lemon, zest

3 eggs, separated

1 cup / 250 ml full-fat plain yogurt (we use Greek or Turkish yogurt)

2 cups / ½ liter / 200 g blueberries

subheading: To serve:

2 cups whipped cream

1 cup full-fat plain yogurt

2 cups mixed summer berries

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