Zesty Lemon Blueberry Almond Cake (gluten-free & Naturally M

• tempo total: 47 minutes

Ingredientes

8g (2 tsp) vanilla bourbon paste

70g (⅓ cup) olive oil

100g (⅓ cup + 1 tbsp) lemon juice, freshly squeezed (depending on variety of lemons you can scale back the juice to prevent the cake being overly tart)

Zest of 2 small lemons

2 eggs

150g (1 cup) blueberries, fresh or frozen

40g Honey (2 tbsp)

125g (1 cup) gluten-free flour (King Arthur 1:1 blend)

50g (½ cup) almond flour

50g (½ cup) almond meal

1 tsp baking powder

1 tsp baking soda

Instruções

Preheat the oven to 175°C (350°F). Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.

In a large mixing bowl, whisk together the vanilla bourbon paste, olive oil, honey, lemon juice, lemon zest, and eggs until fully combined.

In a separate bowl, sift together the gluten-free flour, almond flour, almond meal, baking powder, and baking soda.

Separately toss the blueberries in 10g or 1 tbsp of GF Flour to help them set in the cake.

Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Carefully fold in the blueberries, ensuring they are evenly distributed without overmixing.

Pour the batter into the prepared pan, smoothing the top evenly. Tap cake on the counter top to spread evenly and drizzle a line of olive oil over the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is.