Lemon and Blueberry Cake

A fluffy one-layer lemon cake laced with fresh juicy blueberries

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Vorbereitungszeit 10

Zubereitungszeit 50

Gesamtzeit 1

Gericht Dessert

Portionen 12

Zutaten

260 g gluten-free plain flour blend
3 tbsp ground almonds
200 g fine caster sugar
115 g unsalted butter room temperature
2 medium eggs room temperature
2 tsp baking powder
zest of 1 lemon
¼ tsp Xanthan Gum
¼ tsp salt
160 ml milk cold
100 g fresh blueberries

Anleitungen

Preheat the oven to 160° Fan and line a 9-inch (20cm) round baking tin with baking paper, and grease with a greasing brush.
Cream together the butter and sugar before adding in the lemon zest and creaming again.
200 g fine caster sugar, 115 g unsalted butter, zest of 1 lemon
Whisk in the eggs one at a time until thoroughly combined.
2 medium eggs
In a separate bowl, whisk together the flour, ground almonds, baking powder, salt and Xanthan Gum.
260 g gluten-free plain flour blend, 3 tbsp ground almonds, 2 tsp baking powder, ¼ tsp Xanthan Gum, ¼ tsp salt
Add the dry ingredients and the milk in alternate batches to the wet mixture, and mix until just combined, Be careful not to overmix.
160 ml milk
Pour half of the mixture into the round baking tin and level off with an offset spatula. Toss the fresh blueberries in some flour to coat them. Sprinkle a handful of blueberries onto the mixture in the baking tin.
100 g fresh blueberries
Transfer the left over mixture to the baking tin and level off with an offset spatula. Sprinkle the rest of the blueberries on top of the mixture, pressing them in slightly.
Bake on the middle shelf for around 50 minutes, or until an inserted toothpick comes out without any wet mixture on. After around 20 minutes of baking time, cover the cake with a layer of tinfoil so as to prevent it from over-browning.
Once baked, allow to cool slightly in the tin before removing and dusting with a layer of icing sugar or fine caster sugar.

Notizen

Tips & Tricks

Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensure that they can all be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm (not hot, you don't want to cook them!) water 15 minutes prior to baking to bring them to room temperature more quickly.

The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested as a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.

I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.

Keyword blueberry, cake, lemon