100g coconut oil or olive oil, plus extra for greasing
250g plain yoghurt, plus extra to serve (coconut or oat yoghurt works well for vegans)
150ml runny honey or maple syrup
2 firm, crisp apples, roughly grated
The zest of 1 unwaxed lemon
3 organic eggs, separated (135ml aquafaba works well for vegans)
100g rolled oats
100g rolled almonds
50g wholemeal flour (rice flour works well here if you want to make it gluten free)
1 teaspoon baking powder
200g frozen berries, plus extra to serve (during early spring seasonal fruit is in short supply, so I reach into my freezer for bags of blueberries, blackberries and dark cherries, which see us through until the first strawberries find their way to us)
Preheat your oven to 190ºC/170ºC fan/gas 5. If you are using coconut oil, gently melt it and allow it to cool. In a bowl, mix the yoghurt with the honey and add the apples and the lemon zest. Add the cooled coconut oil or olive oil. Add the egg yolks to the yoghurt mixture.
Put the oats into a food processor and blitz until you have a scruffy flour, then tip into a bowl and add the almonds, wholemeal flour and baking powder and whisk to get rid of any lumps of baking powder.
Add the dry ingredients to the yoghurt mixture and mix to combine everything. Whisk the egg whites with a pinch of salt until they form soft peaks, then gently fold them through the batter with a spatula or large spoon. You want to incorporate as much air as you can here to make the cake light and fluffy, so try not to mix more than you need to.
Rub a 23cm ovenproof frying pan with oil and warm it over a medium heat for a minute or two so the base of the cake crisps up nicely. Take it off the heat and pour the cake batter into the pan (I use an ovenproof frying pan here but you could use a similar-sized cake tin instead. If you’re using a cake tin, pour the batter in without heating it on the hob).
Scatter your frozen fruit over the top and put the pan into the hot oven for 45–50 minutes, until the cake is golden and a skewer inserted into the cake comes out almost clean. If you are using a cast-iron pan the cake will continue to cook as it sits, so you can afford a few minutes less.
Serve in the middle of the table, with more yoghurt and some more berries if you like.
The shallow breakfast cake is best cooked in a pan, then spooned out into a bowl, though as it cools and firms up, any leftovers can be sliced and warmed in the oven later in the week.