Pink peppercorn kissed rhubarb and berry cake

Ingredients

• 1 cup (250 ml) full-fat coconut milk (canned)
• 1 tablespoon lemon juice
• 1 cup (140 g) superfine brown rice flour
• 3/4 cup (90 g) millet flour
• 3/4 cup (90 g) quinoa flour
• 1/4 cup (25 g) almond flour
• 1 tablespoon baking powder
• 3/4 teaspoons fine sea salt
• 1/4 teaspoon ground ginger
• 1/2 cup plus 1 tablespoon (115 g) natural cane sugar
• Zest of 2 lemons, finely grated
• 3 small eggs (my friend kim gave me some and they had deep orange yolks which make the cake rich and yellow)
• 1/4 cup olive oil
• 3 ounces (90 g) diced rhubarb
• 3 ounces (90 g) sliced strawberries
• 3 ounces (90 g) raspberries
• 1/2 teaspoon ground pink peppercorns

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