Freestyle Raspberry Cake

I am supposed to make lunch, which is something I don't particularly enjoy (to put it mildly).

But because I also don't want my family to starve, I have been baking instead.
Cake with fruit, and we will of course all eat a big salad tonight :-).

Since the healthy sweets always turn out delicious, no matter how much of the ingredients I throw in,
I have become quite casual with measurement.

Here is more or less what I used:

1 cup of buckwheat flour (buckwheat is gluten free and very good for you :-) )
1/2 a cup of oil
500 g smooth cottage cheese (1,1 lb)
500 g raspberries (frozen) (1,1 lb)
2 eggs
about 1/2 cup of honey
some ground almonds
some coconut

Since buckwheat doesn't rise I decided to beat the egg whites to give the cake some volume.

Then I mixed it all together (the raspberries were still frozen), pre-heated the oven to 180 degrees
Celsius (360 Fahrenheit), put the mixture in a cakepan and baked it for 40 minutes.

 

Looks pretty, tastes delicious, and is so much more fun than cooking!

What more can you ask for :-)
(apart maybe for somebody that would like to come around tonight to make the salad?)


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