6 tablespoons (90ml) egg whites
130g fine polenta
75g almond flour or gluten-free flour
3/4 teaspoon baking powder
2/3 teaspoon bicarbonate of soda
120ml maple syrup
80ml natural plant-based yoghurt
Zest and juice of 1 1/2 lemons
300g blueberries (for substitute with blueberries or, in winter, orange slices)
preheat the oven to 180°C/gas mark 4 and line the base of a 22cm springform cake tin with baking paper.
Pour the egg white replacement into a bowl of a stand mixed (or hand held micer) and whisk until stiff white peaks form. It will take about 4-6 minutes.
Mix all the dry ingredients in a separate bowl and set aside.
Gently fold the yoghurt, maple syrup, lemon zest and juice into the egg white with a spatula, then carefully mix this into the dry ingredients by folding it in, again with the spatula. When mixed stir 200g of the blueberries into the better.
Scrape the batter into the cake tin and gently press the remaining 100g blueberries on top (optional )
Cook for about 40 minutes. You can check the cake is done by inserting a metal skewer into the centre. If it comes out clean the cake is cooked: if not. It needs a minute or two longer. Remove the cake from the oven and leave to cool a little in the tin then turn out on a wire rack to cool completely. Serve with a dollop of plant-base yoghurt of your choice and fresh berries