Chef gives this blueberry cake recipe a funky twist to it – a crispy sugar coating topping with a hint of cinnamon.
This is a moist cake that has fantastic flavour, no one would know it was a gluten and egg free cake recipe.
Although the cake has a crunchy sugar coated topping the cake itself is not overly sweet at all, because the cake uses some sour flavours like plain yogurt and cornmeal flour the sweetness of the sugar is not as intense as other cakes but sweet enough.
It is so nice to eat into the soft moist centre of the cake and then bite into the top piece afterwards as though you have saved the sweet crispy layer as an extra treat that the cake provides for your delight.
The aroma of the cake as it bakes in the oven is lovely.
Chefs blueberry cake did not last long and there was soon only a few crumbs left on the plate.
2oz Fine yellow cornmeal flour (fine polenta)
5oz Caster sugar
1 Vanilla pod
1/2 tsp Vanilla essence
2 Tbsp Ground flax seed
1 tsp Xanthan gum
1oz Corn starch
1+1/2 tsp Baking powder
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
1oz Caster sugar
3 Heaped Tbsp Plain yogurt
Sugar topping ingredients
3 heaped Tbsp caster sugar
1/4 tsp Cinnamon powder
Take a bite into a piece of Chefs tasty moist blueberry cake, then bite into the sugar coating topping for a delightful crunchy taste of extra sweetness.
Add rice flour, cornmeal flour, corn starch, cinnamon, aniseed, salt, baking powder,.Mix dry ingredients into the margarine to form a pastry like dough.
Add the blueberries, drain the sultanas and raisins keeping the water to the side.
Add raisins to the mixer with the 1 ounce of sugar 3 level tablespoons of the fruit water and yogurt – mix carefully but well.
Add ground flax seed and a mix gently but well.
Pour into a greased and floured cake tin.
Place into a hot oven at gas mark 6 for 50-60 minutes or until a skewer comes out of the cake completely clean, switch off the oven and let the cake sit for 15 minutes.
Remove the cake from the oven.
Leave to cool for 5 minutes in the tin then carefully remove and place onto a wire rack to cool completely.
Place the sugar and cinnamon into a small pan.
On a low to medium heat warm up the sugar.
Keep stiring the sugar until all lumps have melted away.
Pour immediately on top of the cake and spread instantly with the back of a spoon.
The melted sugar drys very fast so as quick as possible.
It is a good idea to use a spoon to pour the melted sugar onto different parts of the cake to make sure there is enough to spread before it drys.
Lightly crack the top of the cake and slice into sections.
Enjoy Chef Jeenas gluten free blueberry fruit cake recipe.