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Gluten Free Blueberry and Brazil Nut Cake

Name: Gluten Free Blueberry and Brazil Nut Cake
Prep time: 50 min
Cook time: 30 min
Cuisine: Latin/South American
Ingredients: For the dough:; 3 eggs; 200 ml coconut milk; 50 ml oil; 200 g brown sugar; 1 yams; 20 g linseed flour; 30 g flaked cornmeal; 300 g Mix Pâtisserie; 20 g baking powder; 50 g chestnuts (marrone); 50 g dried blueberries; For sprinkling:; 200 g blueberry jam

4 people

1 hr 20 min

Two superfoods packed into one delicious gluten free nut cake recipe sounds too good to be true… but it is!

This gluten free blueberry cake recipe is delicious inside and out. With a very, very soft dough complementing the crunchy brazil nuts you will surely be onto a winner. It's almost hard to believe that a cake that tastes this good and looks this good is so quick and easy to make. We think this cake tastes best when it is still warm out of the oven but make sure you wait long enough for it cooled down to a safe temperature if you can!

Cook

Preparation

in 50 minutes

Cooking

in 30 minutes

Temperature

180 °C

Preheat the oven to 180°C. line or grease a cake tin
Place the eggs, coconut milk, oil, sugar and yam in the blender and blend for about 5 minutes.
Add the linseed and cornflour and pulse blend about 4 times.
Add the flour and baking powder gradually into the dough while mixing.
Pour the mixture into a cake form, and add the dried blueberries and coarsely chopped Brazil nuts.
Bake in the centre of the oven for 30-35 minutes or until the knife test indicates the cake is cooked. Allow to cool.
Remove from the cake tin and spread over the blueberry jam.
Enjoy!

Ingredients

For the dough:

eggs

200

coconut milk

oil

200

brown sugar

yams

linseed flour

flaked cornmeal

300