Line a round 20cm mold and preheat oven to 220°C/430°F
In the order they are written, incorporate each ingredient one at a time whisking in between each step to smoothly incorporate evenly
Pour the mix into the lined mold and bake for 30 minutes or until the crust is toasty and the inside wobbly
Allow the cake to completely cool
Wrap in plastic film and refrigerate until ready to serve
Serve with blueberry coulis, plain, or with fruit marmelade
