Triple Berry Custard Cake
- Prep: 25 minutes
- Cook: 65 minutes
- Yield: 6 Servings
Strawberries, blueberries, and blackberries make a wonderful combination in this simple and delicious dish. We've enjoyed this for breakfast, brunch, or even dessert. I like to make a double batch so there is plenty to last throughout the week. If topped with some whipped cream, this would make a great Independence Day dessert since it would be red, white, and blue!
- 3/4 cup (1 1/2 sticks) butter, preferably from grass-fed cows
- 1/3 cup mild-flavored honey
- 4 eggs, preferably from pastured hens
- 1/2 cup full-fat plain yogurt
- 1 tsp organic vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp Celtic sea salt
- 1 1/2 Tbsp coconut flour
- 2 Tbsp pecan or almond flour, preferably from crispy nuts*
- 1 cup frozen blueberries**
- 14 medium-large frozen strawberries**
- 1/2 cup frozen marion blackberries**
- Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir a bit.
- In a medium bowl, combine eggs, yogurt, vanilla, almond extract, and salt. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
- Add melted butter and honey to wet ingredients and whisk or blend.
- Add nut flour and coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor). If you are not using an immersion blender, then the coconut flour needs to be sifted so it won't clump in the batter.
- Use a bit of cold butter to generously grease an 8”X8” glass dish.
- Sprinkle the fruit on the bottom of the glass dish, then pour the wet mixture over the top. (Note: the fruit will float up while it is cooking.)
- Bake at 325°F for 65 minutes (or a bit less if you use fresh fruit). The custard cake is done when the edges are nicely browned and the center is no longer wet with just a bit of jiggle.
- Remove from oven and cool. This can be served warm or cold, although I particularly like it when it is cold. For a special treat, top with a bit of whipped cream.
*Crispy nuts are nuts that have been soaked in water and sea salt for 12-24 hours and then dehydrated.
**Unless it is local berry season, I find that frozen berries have far superior taste to the fresh berries found in the produce department.
Printed in Real Food Health Magazine | July / August 2017
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