After discovering Freekah wholegrain and starring with my Freekah Salad, my son presented me with Freekah flour.
What a wonderful taste and colour! I think it will be really cool to create something with Pistachio, as they are of the very similar colour.
This flour triggered my inspiration for the Berries in Snow cake just in time for the ‘Christmas in July’ that is very popular in Australia. You can use any berries, fresh or frozen, it really works with any dark berries. I tried with Raspberries, Blueberries, Morello Cherries, and we loved them all. If you want to try this cake and you don’t have Freekah flour, you can use any flour of your choice, just add the flour in small portions until you get a dough that is soft and easy to kneed and press into a form.
Berries In Snow
3 egg yolks
2 tbsp Stevia and/or Monk Fruit sugar (23 g)
3 tbsp any thick yoghurt (80 g)
50 g ghee (or unsalted butter)
1.25 Freekah flour (140 g)
1/2 tsp bicarbonate soda
1 tbsp ACV
250 g frozen or fresh berries
3 egg whites
3 tbsp Monk Fruit sugar (35 g)
1 tsp vanilla essence
*Baking form 20-23 cm
1. Mix all the base ingredients to make a consistent dough.
2. Use the baking paper to cover the bottom and walls of the spring form. Press the dough to the base spreading evenly. Bake at 180C for 15-20 minutes levelling the cake bottom in the middle of the oven. Once the cake is ready, take it out, reduce to 150C and leave the oven on.
3. In the meantime whisk the egg whites with sugar and vanilla until the picks form. It has to become firm and shiny.
4. Once the base is ready, distribute the berries over the hot base.
5. Without a delay cover the berries with the egg whites and put the cake back into the oven for 5-7 minutes.
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