We've teamed up with our friends at MATE the label to celebrate their new activewear palette featuring the nature-forward hues of forest and blueberry to bring you a recipe perfect for all manner of al fresco celebrations. Inspired by the muted greens and blues, Camilla wanted to bring a foraging sensibility to an easy to make and irresistible to eat summer dessert, plucked from nature. There's nothing better than a fresh, light summer cake - a beautiful showpiece for hosting or bringing over as a guest gift.

Ingredients

2 cups fresh blueberries

1 1/4 cup honey

1 cup west~bourne 100% avocado oil

1/2 cup room temperature coconut milk

3 room temperature eggs

1 cup superfine almond flour

1/2 cup oat flour

1/2 cup semolina flour

3 cardamom pods (seeds removed from husks, ground)

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

dollop creme fraiche

1 tbsp fig leaf oil

Method

prepare fig leaf oil (can be made 1-2 days in advance). blend 20g fig leaves (2 large leaves) and 100g west~bourne extra virgin avocado oil on high until mixture is warm to the touch. strain into an airtight container or jar, and store in the refrigerator up to 2 weeks. 

preheat oven to 350 degrees.  grease 9" round cake pan with avocado oil. layer fig leaves (stems trimmed) greenest side facing down across the entire inner surface of the pan overlapping across the base and up the sides (as you would if you laid parchment paper inside). 

prepare batter.  mix honey and oil, then fold in dry ingredients.  fold in coconut milk, and then mix in each egg, one at a time. slowly combine until smooth using a spatula, to get the batter smooth but careful not to overmix. pour the batter into the prepared cake pan over the fig leaves and cover the top with blueberries.  

bake for 45 minutes until a knife comes out clean.  let rest to cool for at least 30 minutes.

slice and serve with creme fraiche and fig leaf oil nestled in the dollop.