Blueberry Cake without Wheat – Allergy Sufferers


Rating: 2.67 / 5.00 (6 Votes)


Total time: 45 min

Ingredients:












Instructions:

A great cake recipe for any occasion:

Line a cake springform pan (diameter 26 cm) with parchment paper. Mix yogurt, oil, 50 g sugar and vanilla sugar. Sift spelt flour and baking powder over the quantity, knead together with 100 g macadamia nuts to a firm dough. Roll out dough thinly on the springform pan base and form a 1 cm high edge. Blueberry Cake Caption: Blueberry cake Preheat the oven to 200 °C (convection oven 175 °C ). For the topping, rinse the blueberries, sort them out and place them in a large enough bowl. Stir through with 2 to 3 tablespoons of water, custard powder and the remaining sugar.

Spread the blueberry mixture evenly over the pastry base. Bake the cake for 30 to 40 min. on the middle rack. After 30 min. baking time, cover the surface with aluminum foil.

Cool the cake in the pan. Carefully loosen the edge of the cake pan and sprinkle the cake with the remaining macadamia nuts. Variation 1 If wheat is tolerated, you can use a mixture of buckwheat flour and wheat flour instead of spelt flour. Variation 2 The macadamia nuts can also be replaced with coarsely ground pine nuts. Variation 3 Mix the ingredients for the topping as indicated in the recipe and stir on the spot with the dough. While the cake is baking, test it with a wooden stick. Sprinkle the cake with chopped macadamia nuts after baking. This cake gets an even more inten

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