|1 1/4 cup||all-purpose flour|
|1/2 tsp||Robertson's baking powder|
|1/4 tsp||baking soda|
|1 1/4 cup||granulated sugar|
|2||lemons — zested|
|1||orange — zested|
|3/4 cup||olive oil|
|1/2 cup||LANCEWOOD® Buttermilk|
|1/4 cup||strong black coffee — or Vin Santo|
|2||phyllo pastry sheets — sweet, storebought|
|1 cup||frozen berries|
|whipped cream — or mascarpone cheese, to serve|
Preheat the oven to 180°C. Coat your Le Creuset 30cm Signature Buffet Casserole with nonstick spray and line with a parchment paper if you wish to do so.
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
In another bowl, whisk together the sugar, lemon zest and orange zest. Add the egg and whisk until combined. Whisk in the oil, buttermilk and Vin Santo (or coffee). Add the dry ingredients to the wet mixture and mix until smooth.
Pour the batter into the prepared Signature Buffet Casserole. Sprinkle over the frozen berries.
Brush the phyllo pastry with melted butter. Place pieces of phyllo in the centre, making sure that they stick up out of the batter.
Bake for 35-40 minutes until golden brown and a tester inserted into the centre of the tart comes out clean. Leave the tart to cool on a wire rack.
Serve with whipped cream or mascarpone cheese.