Ingredients (5servings):

• 3 eggs
  35g millet flour (GF)
• 100g gluten-free all purpose baking flour
  1/4 cup canola oil
  1 tablespoon coconut oil
  100ml sparkling water
• 2 tablespoons Muscovado sugar
• 5 tablespoons date syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cardamon (GF)
• a pinch of sea salt
• 700g black currants, washed and drained
• a pinch of icing suger for dusting plus 1 teaspoon date syrup

Scenario:

Preheat an oven to 180°C. Grease a 23cm round baking tin and line with baking parchment. Melt coconut oil over a hot-water bath. Separate egg yolks from whites. Beat egg whites with seat salt until stiff, set aside. In a large bowl combine egg yolks with sugar, coconut oil, canola oil, date syrup, lemon juice and cardamon, mix until they form a thick and creamy texture. Add sifted flours and mix thoroughly. Gradually add sparkling water stirring gently with a spatula, then add beaten egg whites in the same way. Spoon into the baking tin and scatter the currants over the cake, then bake for 35 minutes until golden and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar and drizzle with date syroup.

GF – make sure the ingredient doesn’t contain traces of gluten!