The texture of this cake is that of angel food cake, but made with whole grains, it has more substance than the white version.

　　

Ingredients

serves 12

　　

CAKE

1 1/4 cups sprouted spelt flour or whole wheat pastry flour

　　1 teaspoon vanilla extract

　　1 teaspoon lemon extract

　　1 teaspoon freshly grated lemon zest

　　10 large egg whites

　　1 teaspoon cream of tartar

　　3/4 cup light agave nectar

　　

FROSTING

1/2 cup light agave nectar

　　2 large egg whites

　　1/2 teaspoon cream of tartar

　　1 tablespoon fresh lemon juice

　　1/4 teaspoon lemon extract

　　1/2 teaspoon vanilla extract

　　1 pint fresh blueberries

　　

Step 1

Preheat the oven to 325°F. Lightly oil the bottom only of a 10-inch tube pan with canola oil spray.

　　

Step 2

In a large bowl, sift in the flour, then stir in the vanilla extract, lemon extract, and lemon zest.

　　

Step 3

In a separate bowl, with an electric mixer beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 1 to 2 minutes. Gradually add the agave nectar and increase to high speed. Beat until stiff and glossy, but not dry, about 1 minute. Gently fold the egg whites into the flour mixture. Spoon the batter into the prepared pan. Using a serrated knife, cut though the batter to remove any air bubbles. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and invert on a cooling rack to cool completely.

　　

Step 4

To prepare the frosting, in a saucepan bring the agave nectar to a boil over medium heat. Let simmer for 3 to 4 minutes, stirring occasionally, then set aside. In the top of a double boiler, over medium heat, beat the egg whites, cream of tartar, and lemon juice with an electric mixer, or by hand with a balloon whisk, for 4 to 5 minutes, until light and foamy. Slowly drizzle the hot agave nectar into the egg whites, beating constantly for another 4 to 5 minutes, until the frosting is thick. Beat in the lemon extract and vanilla extract and beat 2 minutes more. The frosting should be smooth, fluffy, and of spreading consistency.

　　

Step 5

When the cake has cooled completely, slice it in half horizontally using a serrated knife. Fill the cake with half the frosting and some blueberries. Top with the other cake half. Spread the remaining frosting on top and garnish with the remaining blueberries. Serve soon after frosting to maintain this cake’s light, airy texture.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.