CHOCOLATE SPONGE WITH RASPBERRIES

Raspberries are one of those fruits that we always seem to have an abundance of come early summer, and this cake is a delicious way to use up any berries you have leftover from picking. Perfect for summer afternoon teas or picnics.

100g Lucy Bee coconut oil, melted plus extra for greasing

4 medium eggs, separated

120ml warm water

1 tsp vanilla extract

120g stevia

130g gluten-free plain flour

2 heaped tbsp cocoa powder

¼ tsp xanthan gum

3 tsp gluten-free baking powder

FOR THE TOPPING

250g crème fraîche

1 tbsp runny honey

400g fresh raspberries

SERVES 8

Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease 20cm round springform cake tin and line with baking parchment.

Place the egg yolks in a mixing bowl and beat using an electric whisk. While still whisking, slowly pour in the coconut oil, warm water and vanilla and continue until well combined.

Sift together the stevia, flour, cocoa powder, xanthan gum and 2 tsp of the baking powder. Gently fold the dry ingredients into the egg yolk mixture.

In a separate bowl, whisk the egg whites with the remaining baking powder until stiff. Carefully fold the egg whites into the cake mixture, then pour into the prepared tin. Bake in the oven for 25–30 minutes, or until a skewer comes out clean and the sponge springs back to the touch. Remove from the oven and leave to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.

Mix the crème fraîche with the honey and spread over the top of the cooled cake, then decorate with the raspberries.