Gluten-free blueberry cake
Gluten-free blueberry cake
Doses
8
kplCooking time
45
minutesGluten-free blueberry cake combines sweet blueberries and creamy mascarpone whipped cream in a luscious cake base. What a great combination!
Ingredients
- Cake base
2 eggs
1,5 dl sugar
1 dl rapeseed oil
200 g Turkish yoghurt
1 tl vanilla sugar
A pinch of salt
2tspbaking powder
1 tbsp lemon juice
- Stuffing
n. 250 g blueberries
1 tbsp potato flour
- Mascarpone foam
2 dl cream
1 tbsp sugar
250 g mascarpone
Preparation
- Beat the eggs and sugar until pale and fluffy. Add the yoghurt, oil and the dry ingredients mixed together. Finally, add the lemon juice.
- Sprinkle the blueberries with the potato flour and mix.
- Grease a loose cake tin (about 20cm). I also put baking paper on the bottom. Pour half of the batter into the pan. Sprinkle half of the blueberries on top. Pour the rest of the batter over the blueberries. Put the rest of the blueberries on top of the cake. Bake in a 175 C oven for 45-50min. Allow to cool.
- Prepare the mascarpone cream. Whip the room-temperature cream into a froth. Add the sugar and the room temperature mascarpone to the whipped cream and mix. Spread the mascarpone whipped cream over the cooled cake.
- Decorate with blueberries and the gluten-free blueberry cake is ready to enjoy!
Ina Elevant | Gluten-free
