Directions

1. Grease a 7-inch Springform Pan.

2. Using a mixer, cream the butter and sugar in a large mixing bowl. Add egg yolks, one at a time, and continue mixing until smooth. Add lemon zest and cinnamon.
3. In a separate bowl, whip the egg whites with the salt until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture.

5. Fold the flour and 2c of the mixed berries, into the mixture until everything is blended.

6. Pour the mixture into the Springform pan and spread it evenly.

7. Press ON/OFF to turn on the Bravo. press PRESET then turn START/PAUSE dial to select Preset 38. Press START/PAUSE to begin the preheating to 300 ̊F.

8. Once the Bravo is preheated the Bravo will beep twice. Open the Bravo door. Place Springform Bundt Pan on the Cooking Rack and slide into position 1. Close the Bravo Door to begin cooking 300 ̊F for 70 minutes.

9. After the Bravo is finished baking, it will beep 3 times and display “End”.

10. When done, remove Springform Pan and let the cake cool for 15 minutes before topping it with the remaining berries.

11. Serve warm and enjoy.