Sugar-free blueberry cake for the summer

First carefully mash the bananas with a fork and then mix with the maple syrup, rapeseed oil, eggs, milk and vanilla essence in a bowl. Now mix the dry ingredients together in a second bowl and then add these to the banana mixture. Finally, carefully fold the blueberries into the dough. Cover the base of the springform tin with baking paper and thoroughly grease the edges with butter or margarine. Then place the dough in the tin and smooth it down.

To make the topping, stir the oats together with the maple syrup and rapeseed oil in a bowl until you have a sticky mixture. Spread the topping on the dough and sprinkle the remaining blueberries on top to decorate. Place the cake on a baking tray on the lowest shelf of the oven and bake for about 40 minutes at 200°C (top and bottom heat). As the maple syrup causes the oats to caramelise in the heat of the oven, the oats may brown after a while. But this will not have a negative effect on the flavour.

If looking at the warm cake is enough to get your mouth watering, hold your horses for just a bit longer. Like many baked goods based on the sweetness of fruit, the blueberry cake does not develop its full flavour until the following day. The cake only becomes moist and fruity sweet after the moisture from the banana and berries has penetrated the other ingredients well. Therefore, it is best to allow the cake to rest for one day after baking and cover it loosely with cling film.