Wheat Free Blueberry Cake with Almond & Cinnamon
Packed with antioxidant-rich blueberries, one of the ‘Superfoods’ (read my blog on antioxidants) and cinnamon which is also loaded with antioxidants. This is a quick and easy cake to make that retains moistness and freezes well if you want to cut portions to add to a lunchbox. Serves 12
- 100g ground almonds
- 110g plain white spelt flour
- 1tsp baking powder
- 1 ½ tsp ground Ceylon cinnamon
- ¾ tsp salt
- 165g unsalted butter, at room temperature
- 115g soft brown sugar
- 2 large eggs
- 1tsp natural vanilla extract
- 300g blueberries
- Preheat the oven to 190C /170C fan /Gas 5.Grease a 23cm round or square cake tin. Line the base with baking parchment.
- Whisk together the ground almonds, flour, baking powder, cinnamon and salt in a bowl. Set aside.
- Using an electric mixer, or a wooden spoon if you don’t have a mixer, in a separate bowl, beat the butter and brown sugar together until super light and fluffy. This may take 3 – 4 minutes with a mixer and longer if beating by hand.
- Scrape down the sides of the bowl, then add the eggs one at a time, beating until each is incorporated, then add the vanilla. Keep beating until the mixture has increased in size and looks paler. Fold in the dry ingredients of almonds and flour etc, until no dry spots remain. Gently add 225g blueberries by hand making sure not to mush them.
- Transfer the batter to the cake tin and using a spatula or the back of a spoon, smooth the top. Sprinkle the remaining blueberries on the top with a scattering of more brown sugar if you wish and bake until the cake is deeply golden and pulls away from the tin edges slightly: 30 – 35 minutes. It should start to crackle a bit on top if you have used extra sugar.
- Remove from the oven and allow to cool completely before slicing.