(serves 10-12 people)

You need:

• 1 cup quinoa flour
• 1 cup almond flour
• 1/2 cup buckwheat flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 3/4 tsp cardamom, freshly ground
• 1/2 tsp sea salt
• 1/2 cup butter, room temperature
• 1/2 cup maple syrup
• 3 eggs, separated
• 1 cup coconut or greek yoghurt
• 2 cups blueberries
• 1 1/2 cup mixed summer berries

For the glaze

• 1 1/2 cups powdered sugar
• 2 tsp almond milk
• 1 tbsp coconut oil, melted
• 1/2 tsp lemon juice
• 1 tsp lemon zest

How to make it:

1. Preheat the oven to 180C/350F. Mix all the flours together in a large bowl. Add the baking powder, sea salt and cardamom powder. Stir.

2. In a second bowl, place the butter, maple syrup and vanilla extract. Combine with a hand mixer until creamy.

3. Add the egg yolks and the yoghurt and beat for another minute or so. Slowly fold the liquid mixture into the flours, until there are no dry bits left.

4. Mix the egg whites until soft peaks form. Incorporate into the batter and add 1 cup of blueberries. Carefully mix until combined.

5. Pour the batter on to a cookie sheet lined with parchment paper. Place in the oven and bake for 50 minutes or until a skewer comes out clean.

6. Sift the powdered sugar in a bowl. Add all the other ingredients for the glaze. Stir until it is creamy but still a bit thick.

7. When the cake has cooled, sprinkle the glaze on top. Add the mixed berries and the rest of the blueberries. Serve immediately. Enjoy!