I fell in love with this tart pan from the very first time i saw it. Its color is so tender, calming and extraordinary, such a beauty. The rose underneath my window was overflowing with blossoms and the beautiful dotted napkins finished the idea of making the final setting for this cake. All fell into place when on my way to the backyard i glanced an old almost broken rustic drawer door which matched perfectly the whole concept of homie-ness.
It’s such an easy recipe, ready in 35 minutes and can be made vegan as well. Despite the nerving waiting to shoot it in the backyard, we all love it! Here is the recipe, which you can adjust to your own liking – add cherries, plums, blueberries – may the inspiration be with you!
Berry chocolate chip cake
2 cups flour
1 cup brown sugar
100 gr coconut or regular butter
1 cup soymilk
1 tsp baking powder
1 tsp vanilla extract
100 gr raspberries
100 gr strawberries
30 gr dark chocolate chips
Beat the butter and sugar until creamy.
Add milk, vanilla and flour with the baking powder.
Mix everything until a thick mixture.
Pour into a greased and floured pan and spread the fruits and chocolate chips on top.
Bake for 30 minutes in a preheated oven.