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Blueberry Almond Cake With Orange Syrup

Blueberry Almond Cake With Orange Syrup

Such a classic combination of almond and orange, this flourless cake is a real treat with the added antioxidant hit from blueberries. Make it for morning tea, a friend’s birthday, or a divine special treat for yourself. It’s perfect with a warm cuppa.

Enjoy,

Larina xx

Gluten Free, Dairy Free, Refined Sugar-Free Paleo

Ingredients

  • 3 cups almond meal
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup coconut oil or butter, softened
  • ½ cup maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp orange rind, finely grated
  • 1/4 cup fresh orange juice
  • 250 g blueberries

Syrup:

  • 2 tbsp orange zest
  • 1 cup fresh orange juice

Coconut yoghurt, or double cream if tolerated, to serve

Directions

  1. Preheat oven to 170°C. Line and grease a 22cm spring-form pan and lightly dust with extra almond meal to prevent the cake from sticking to the pan.
  2. Combine almond meal, baking soda, baking powder, and coconut flour into a large bowl.
  3. In a separate bowl, use an electric mixer to beat butter, maple syrup, eggs and orange rind.
  4. Add the orange juice and vanilla extract.
  5. Pour half of the blueberries into the prepared bundt pan.
  6. Toss the remaining half of the blueberries through the dry mixture.
  7. Fold in the wet ingredients.
  8. Pour the mix over the top of the blueberries.
  9. Bake for 40-50 minutes or until a skewer inserted comes out clean.
  10. Stand in pan for 5 minutes, then transfer to a plate.
  11. Meanwhile, to make the orange syrup, stir the orange zest, orange juice and maple syrup in a saucepan over high heat. Bring to the boil.
  12. Reduce heat and simmer until reduced to 1/3 of it’s amount.
  13. Poke a few holes into the cake using a cake tester. Pour 2 tablespoons of the syrup over the warm cake. Stand for at least 15 minutes.
  14. Serve the cake warm or at room temperature with yoghurt or double cream.

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