2 years ago
inthekitchen
in English · 9,227 Views
likes 37clips 38comments 6
Blueberry, Lemon & Almond Cake
This beautiful little cake serves 8-10 4 cups (400 g) almond flour 3 tbsp poppy seeds 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup (120 ml) rapeseed oil or ghee 1/2 cup (120 ml) maple syrup 2 small organic lemons 3 large eggs (replace with chia seeds* if you are vegan) 2 cups (300 g) blueberries (save half for topping) Glazing 1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan) 2 tbsp maple syrup 1 tsp vanilla extract Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and maple syrup in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the syrup/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs or chia and then fold them into the batter together with 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 (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt or vegan cream cheese in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt/cream less runny. Discard the water and combine the thick yogurt with vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries on the side. * You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.
inthekitchen clipped in 1 collections