Blueberrycake Elizabethd bakes
Blueberrycake Elizabethd bakes

Blueberry Cake with Lemon, Almond & Thyme

  By elizabethdbakes    , ,

September 2, 2014

  • Prep: 1 hr
  • Cook: 1 hr 15 mins

Ingredients

4 tbls flax seeds + 8 tbls water

225 grams soya or sunflower margarine (gluten and dairy-free)

275 grams pure maple syrup

2 tsp gluten-free baking powder

½ tsp bicarbonate of soda

2 tbls psyllium husks (optional)

½ tsp salt

Juice and zest of 2 lemons

380 grams of GF flours

I use: 140g oat flour, 140g millet, 70g sweet rice sorghum, 30g cornflour

250 ml unsweetened almond milk (you can also use coconut milk)

350 grams fresh blueberries, washed and tossed in 1 tbls of gf flour

Crumble

50 grams oat flour

50 grams GF oats

50 grams soya margarine (or sunflower or coconut oil)

¼ tsp salt

2 tbls maple syrup

75 grams slivered almonds

A few sprigs of fresh thyme, remove leaves and discard stems

Directions

1Reheat oven to 180c (160c for fan assisted).

2Prepare a 23 cm springform tin by greasing with a little soya or sunflower vegan and gluten-free margarine sides and bottom. Line the bottom and sides with baking parchment.

3Combine the flax seeds and water in a small bowl and set aside. Combine the flours, salt, baking powder, bicarb of soda and psyllium husks (if using) in a medium bowl and set aside. In the bowl of a stand mixer, mix together the margarine and maple syrup until well blended. It will look a bit curdled.

4Add the flax eggs and the flour mixture and mix by hand with a spatula. Add the almond milk and the lemon juice and mix on medium setting until the batter is smooth, about 2 minutes. Scrape down the sides and bottom with the spatula then add the lemon zest and blueberries, gently combine by hand. Pour into the prepared tin and bake for 35 minutes (initially).

5Prepare the crumble by combining all of the ingredients by hand until you have a pebbly mixture. Don’t be tempted to replace the fresh thyme with dried. If you don’t have fresh... the cake will be fine without. Put in the fridge while the cake is baking. Once the cake has been in the oven for 35 minutes, gently and quickly take it out of the oven, sprinkle the crumble on top, return to oven and bake for a further 30-40 minutes – ovens vary.

6The cake is ready when a toothpick comes out clean and the crumble has browned nicely.

7Allow to cool in the pan for 20 minutes then remove the springform and allow to cool completely on a wire rack.

8To serve: sprinkle with fresh blueberries and thyme leaves, if you are sticking to no sugar. Delicious with a low-sugar lemon sorbet.

I am seeing a lot of books and articles on “healthy” and “free from” baked goods. Dairy-free, Vegan. Gluten-free, No Refined Sugar etc. And I applaud the effort. Some of them are great. I am a big fan of Henrietta Inman’s new book Clean Cakes, for example – Free From Cake as Art.
Many innovators have been writing about these issues and developing recipes for a very long time. For me personally, Alice Medrich’s Flavor Flours is my go-to book when looking at finding gluten-free alternatives. The glorious Jude Blereau and her wholefood thinking sits on the top of my She-roes list. The Minimalist Baker and Oh She Glows are superb online “free from” magicians. The Flying Apron in Seattle should be added to the list of great American pioneers, as far as I am concerned. I have written about my own relatively new-found passion for “free from” baking and the satisfaction of baking outside of the conventional box.
And I love, really LOVE, the moment when a customer with a tricky combination of food allergies finds something wonderful on my market stall that they can eat and enjoy. Elation is the only way I can describe seeing the current popularity of my vegan products – chatting to the non-vegan customers who are trying them and appreciating their deliciousness using only pure plant-based ingredients.

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