1/2 cup milk
150g butter, softened
150g brown sugar
150g hazelnut meal
120g plain flour
30g coconut flour
3 teaspoons baking powder
2 teaspoons vanilla essence
*Extra coconut flour, to dust baking tin
*Sour cream and extra mulberries, to serve
Preheat oven to 180°C and prepare a baking tin. Grease with spray cooking oil, or butter. Sift extra coconut flour and use to dust tin.
De-stem mulberries and wash in a colander under cold water. Leave to dry in colander.
Add butter, sugar and vanilla essence in a bowl and beat with a mixer. Slowly add
eggs one at a time. Mix in milk until well combined.
Sift flours and baking powder into a separate bowl. Mix in hazelnut meal and nutmeg. Create a well in the centre and pour in butter mixture, stir until well combined.
Pour half the batter into the prepared tin. Create an even layer with a
spatula. Top with mulberries. Cover the berries with with the remaining mixture.
Bake in preheated oven for about 1 hour until golden brown and bouncy. A quick skewer test will let you know if it is cooked through. Important tip, keep an eye on the cake. Mine was golden before it was cooked through. If yours is too, simply cover it with foil and continue to bake until ready.
Sit cake in the tin on a wire rack and let cool completely before taking it out and cutting, otherwise cake may crumble.
Serve with a generous spoon of sour cream, a sprinkle of fresh berries and a good cup of tea.