Desserts

ALMOND & BLUEBERRY CAKE

Date: 14 May 2015 Author: Jacqui Categories: Desserts, Food, Sweets & Treats Comments

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A no fuss cake! Something you can whip up in minutes and is lovely served on its own with a cup of tea or coffee or even better with a nice dollop of panna icecream!

Ingredients

  • 120g Nutri Free Mix Per Dolci
  • 60g Nutri Free Farina di Mais Finissima
  • Pinch of Salt
  • 185g castor sugar
  • 70g kibbled (finely chopped) almonds
  • 1/2 tsp Almond Essence
  • 1/2 tsp Vanilla Essence
  • 1 tbsp Amaretto
  • Zest of Lemon
  • 100g Mascarpone
  • 1 1/2 teaspoon GF baking powder
  • 2 eggs
  • Butter or oil to grease baking tin
  • 125g fresh blueberries
  • Flaked Almonds for top
  • Icing sugar to dust

Method


Put the sifted Mix per Dolci together with the Farina D Mais Finissima in a bowl, add the baking powder and a pinch of salt. Using a whisk, combine everything well.  Set aside.

Place the berries in a small freezer bag, add a tablespoon of gluten free flour and shake to coat the berries. This will prevent the berries from sinking whilst the cake is baking.

Lightly grease a pound cake baking tin with butter or oil. Dust lightly with extra gluten free flour.  Set aside.

Preheat oven to 170C.

In a larger bowl, using a hand held mixer, beat the eggs with the sugar.  After a minute, add the essences, Amaretto, lemon zest and Mascarpone and continue mixing until the cheese is combined with the egg mix.  Start adding the flours gradually whilst still beating,  until the mix is smooth and free of any lumps. Add the almonds and mix them in gently.  Do the same with the berries, carefully mixing them in as well.

Pour the batter into the prepared baking tin.  Sprinkle the top with some flaked almonds.

Bake for about half an hour.  If the top browns quickly, cover with foil.  The cake will be ready if a skewer comes out clean, when inserted in the centre.

Leave to cool and dust the top lightly with icing sugar.

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