Gluten-Free Blueberry Cake

Step 1

Preheat your oven to 170 Degrees C (340 F).

Step 2

Grease a 25.5cm/10 “ tart pan with a removable base. You will need to carefully grease all the ridges in the edge of the pan.

Step 3

Place all the cake ingredients into the bowl of a food processor, except for the blueberries.Blend until the ingredients are smooth and well combined.

Step 4

Pour the batter into the prepared pan and smooth the top.

Step 5

Add the blueberries to the top of the batter, and, using a skewer or the tip of a small knife, push some of the berries into the batter.

Step 6

Place the pan into the oven (see Note and bake for approximately 45 minutes until the cake is golden and the centre is cooked. Test that the cake is done by inserting a small skewer or toothpick into the centre of the cake. The skewer/toothpick should come out clean.

Step 7

Stand the pan on a metal cooling rack for about 30 minutes or until the cake is sufficiently cool to gently remove the cake from the pan to a platter. Do not try to move it while it is still warm as it will be fragile and may break. I use an offset spatula to gently slide it off.

Step 8

Dust the cake with icing sugar to serve if desired.Serve with Greek yoghurt or cream.