Blueberry Cake with Lemon Drizzle (GF)

→ GLUTEN-FREE BLUEBERRY CAKE WITH LEMON DRIZZLE ←


– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – ©

I have been persuaded. ANYONE who tells me that gluten free food isn’t as good as regular food Is either 1. a liar or 2. hasn’t eaten this cake. Honestly, I have NEVER in my life made something and been so happy with the outcome.

We’ve all been there. We have had such high expectations for a cake. We’ve slaved away in the kitchen all day, followed the recipe religiously, and spent a fortune on ingredients, all in the hope that we can rely on Mary Berry or Betty Crocker to assist us in creating something delicious… only for it to come out of the oven with burnt edges and a soggy bottom.

But not this time. Served slightly warm, this moist and satisfying tea time treat is one I shall be making again and again from now on!

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What you’ll need:

  • 50g blueberries
  • 125g gluten-free flour
  • 1/2 tsp wheat free baking powder
  • 200g unsalted butter, softened
  • 200g caster sugar, plus extra for dusting
  • 4 eggs, separated
  • 1 tsp almond extract
  • 125g ground almonds

Instructions:

  • Preheat the oven to 180°C, gas mark 4. Grease and line an 18-20cm round, loose-based cake tin with baking parchment.
  • Rinse the blueberries, pat dry and dredge in 1 teaspoon of the flour.
  • In a large bowl, cream together the softened butter and 175g of the caster sugar until very pale and fluffy.
  • Beat in the egg yolks and almond extract. Sift the remaining flour into the bowl and gently stir in.
  • Whisk the egg whites in a thoroughly clean bowl until soft peaks form.
  • SIDE NOTE: WHISKING THE EGGS BY HAND TAKES AN ETERNITY. USE AN ELECTRIC WHISK IF YOU’RE NOT POOR AND CAN AFFORD ONE 🙂 #studentlife *cries*
  • Gradually whisk in the remaining sugar. Stir in the ground almonds. Using a large metal spoon, fold a quarter of the whisked mixture into the creamed mixture to lighten it a little, then fold in the remainder whilst also adding 3/4 of the blueberry’s.
  • Turn into the tin and gently level the surface.
  • Scatter with the remaining floured blueberries. Bake in the oven for about 1 hour or until the surface feels firm and a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 10 minutes, then transfer to a serving plate. Scatter with extra blueberries if there are any left and dust with extra sugar.
  • To make the lemon drizzle, mix together icing sugar and lemon juice to desire consistency then pour!

Hope you love it as much as we did!

Lots of Love

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Visit The Daily Mail – the inspiration for this recipe

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4 thoughts on “Blueberry Cake with Lemon Drizzle (GF)

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