Blueberry Cake – Gluten Free
I havn’t had cake in ages! I go through phases and maybe its just summer time but for some reason I just havn’t really felt like eating or even baking a cake in months. And I tend to love doing some baking every now and then. I have instead been on this raw cheesecake […]
INGREDIENTS
4 cups almond flour 1 cup walnuts chopped 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup melted butter 1/2 cup melted or runny honey Juice and zest from two lemons 3 eggs 1 cups blueberries( I used frozen)I havn’t had cake in ages! I go through phases and maybe its just summer time but for some reason I just havn’t really felt like eating or even baking a cake in months. And I tend to love doing some baking every now and then. I have instead been on this raw cheesecake path and loving it! Think I have been getting inspired by all the amazing markets on at the moment and because I couldn’t get to them to pick up a wee slice I have been experimenting at home.
The other day however I got the urge to bake, so I made this really simple gluten free cake and I have put it in the freezer sliced up for Ben to pull out when he needs and when ever I feel like a treat of course;)
INSTRUCTIONS
Preheat oven to 350°F / 180°C.
Line a 20cm cake tin with baking paper and or grease sides with butter.
Combine almond flour, walnuts, salt, baking powder and baking soda in a large bowl.
In a pot heat butter and honey until well combined, then remove from heat and add in zest and juice from lemons.
Add the wet mix to the dry along with eggs and mix to combine.
Then gentle add in 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
Bake for about 40-50 minutes or until golden and a skewer comes out clean.
I served mine up with coconut yogurt and fresh blue berries on top. So good!
