Prep: 15 mins | Cooking: 45 mins | Serves: 12

Ingredients

45g (1/3 cup) buckwheat flour
1 Tsp. baking powder
1 Tsp. bicarbonate of soda
1 Tsp. ground cinnamon
1/4 Tsp. ground nutmeg
5 eggs
1 cup EQUAL SPOONFUL
2 Tsp. macadamia or coconut milk
80mL (1/3 cup) macadamia oil
200g hazelnut meal
Finely grated zest of 1 lemon
120g (1 cup) raspberries
Chopped toasted hazelnuts, to serve

 COCONUT RASPBERRY CREAM
120g (1 cup) raspberries
1 1/2 cups thick coconut yoghurt
2 Tsp. EQUAL SPOONFUL

Method

1. Preheat the oven to 170°C (conventional). Lightly grease and line a 20 cm round spring-form tin with baking paper.

2. Sift together the flour, baking powder, bicarb and spices.

3. Use an electric mixer to beat the eggs until pale and thick. Combine EQUAL and macadamia milk in a small bowl until EQUAL has dissolved. Add oil and beat until well combined. Gently fold in the EQUAL mixture, spiced flour mixture, hazelnut meal, lemon zest and half the raspberries.

4. Spoon into the tin and decorate the top with the remaining raspberries. Bake for 35-40 minutes or until golden and a skewer poked into the centre comes out clean. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.

5. To make the coconut cream, place half the raspberries in a medium size bowl, crush with a fork. Add coconut yoghurt and EQUAL, stir until just combined. Dollop coconut cream over top of cake. Scatter with hazelnuts and remaining raspberries.

This recipe is courtesy of Chrissy Freer and has been published here with her full permission. To see more from Chrissy, visit:http://chrissyfreer.com.au/

*Chef's Tip - This will keep in an airtight container in a cool dark place for 4 days.