Mixed Berry Custard Cake

Strawberries, blueberries, raspberries, and blackberries: this nourishing recipe for Mixed Berry Custard Cake is loaded with eggs and healthy fats, plus it's grain-free and sweetened with unrefined sucanat. We enjoy this recipe for breakfast, brunch, or even dessert. When topped with whipped cream, this also makes a great Independence Day dessert since it's red, white, and blue!

Mixed Berry Custard Cake

Serves 6

• 1 & 1/2 sticks butter, preferably from grassfed cows

• 1/2 cup sucanat 

• 3/4 cup sour cream

• 6 eggs, preferably from pastured hens

• 1&1/2 tsp organic vanilla extract

• 3/4 tsp almond extract

• 1/2 tsp Celtic sea salt

• 1/4 cup arrowroot starch 

• 2 Tb coconut flour 

• 16 ounces of frozen mixed berries*

1. Butter an 8X8 glass dish, generously.

2. Place the berries in the 8X8 dish. Once they have thawed a little, I like to slice the strawberries.

3. In a small saucepan, melt 1&1/2 sticks of butter over low heat. Then turn off heat and allow to cool. 

4. Preheat the oven to 325 degrees F.

5. In the meantime, combine the eggs, sucanat, sour cream, salt, vanilla extract, and almond extract in a medium bowl. Mix it all together with a whisk or mixer.

6. Mix in the arrowroot and coconut flour until well-mixed.

7. Mix the melted butter into the custard mixture.

8. Pour the custard mixture over the berries, making sure the berries are nestled down into the liquid as best you can.

9. Bake at 325° for 70-80 minutes (or a bit less if using fresh fruit), until custard cake is set in the center and the top is golden.

10. Allow to cool before slicing. Custard cake is nice when served slightly warm or cold.

11. For a special treat, top with a bit of whipped cream.
    

*Unless it is local berry season, I find that frozen berries have far superior taste to the fresh berries found in the produce department.

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