Cake squares with fresh blackberries and coconut. Greatly flavored from both. With a soft and chewy textured, with oats for an occasional crunch. Lovely to make and enjoy on a honey afternoon. Have fun! :)
Recipe adapted from here.
Last year: Baguette aux radis, beurre et sel (Raw radish, butter and salt baguette) (French).
Two years ago: Spanakopita (spinach and feta pie) (Greek).
Three years ago: Cucumber salad with poppy-seed vinaigrette (raw vegan).
Four years ago: Mexican corn-cakes with avocado-scallion salsa and refried beans, Crispy baked chicken with Teriyaki sauce and Potato and herring salad.
Ingredients (for a 20 X 30 cm baking tray):
- 250 g flour
- 1 teaspoon baking powder
- 25 g oats
- 280 g brown sugar
- 200 g cold butter
- 75 g shredded coconut flakes
- 2 eggs
- 350 g fresh blackberries
Preheat oven to 180 degrees C. Put the flour in a large bowl and mix it with the baking powder. Add the sugar and the oats:
Cut the butter into cubes and add them too:
Mix it in until everything resembles wet breadcrumbs. Mix in the eggs. Add the coconut.
Mix again and add most the blackberries:
Mix gently not to squash them too much. Line the baking tray with baking paper and pour the composition in. Sprinkle the remaining blackberries on top and gently push them in.
Put it into the preheated oven and bake for 1 h - 1 h and 15 minutes (until a wooden skewer inserted in the middle comes out clean). Take out, allow to cool a bit and remove from the tray:
Slice and transfer to s serving plate. Add a few extra blackberries all around the cake squares (if you have more than what the recipe calls for).
It's done, dig in! :)
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