Shattered blueberry and yoghurt cake

Method

1. Preheat the oven to 180°C, grease a 20 cm springform cake tin and line it with parchment paper.
2. Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while you prepare the wet ingredients.
3. Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and lemon zest and mix until well combined and creamy. Add the yoghurt and egg yolks, mix until just combined and set aside.
4. Place the egg whites in a clean, dry bowl of the stand mixer or in a mediumsized mixing bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites and half the blueberries, into the dry ingredients until just combined, making sure not to over-mix as the cake will be compact otherwise.
5. Pour the cake batter into the tin, scatter the remaining blueberries on top and bake for about 1 hour or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely. Store the cake at room temperature in an airtight container and it will keep for 3–5 days.
6. When ready to serve, carefully break the cake up into different-sized pieces and separate them slightly, while still maintaining the overall circular shape of the cake. Serve topped with dollops of yoghurt, cream and a scattering of berries.