Recipe: Lemon Almond Meal Cake With Blueberry Cream
My attempt to make a paleo friendly sponge cake turned into this delightful dessert. What happened is I was trying to make a simple sponge cake to use in a Christmas trifle recipe but it turned out quite dense, more like a friand or a gluten free orange almond cake you often get in cafes. I thought it would be quite nice if it was then drenched in some kind of syrupy goodness so I used extra lemon juice, syrup and coconut blueberry cream to pour over the cake. It worked really well in the end. And I did end up using some of the cake in a trifle quite successfully.
Cook’s notes: I used rice malt syrup as the key sweetener. It’s made by culturing rice with enzymes to breakdown the starches and then cooking until it becomes a syrup. The final product contains soluble complex carbohydrates, maltose and a small amount of glucose – basically no fructose. Fructose is not easily used up by our bodies for energy and is rather stored as fat in the liver until it’s burnt. Either way, it’s still sugar and this is a treat so I suppose you can use whatever you like as long as it’s not overly processed. Maple and coconut syrup or raw honey will be fine too. Even Stevia will do if that’s all you have.
- 1 cup almond meal
- 1/2 cup tapioca flour
- 2/3 tsp gluten free baking powder
- 3 eggs, at room temperature
- 4 tbsp melted ghee or butter
- zest from 1 lemon
- juice from 1 lemon
- 4 tbsp rice malt syrup or maple syrup
- medium round cake tin (about 20cm)
- 250 ml coconut milk or 150 ml of coconut cream.
- 2 tbsp frozen or fresh blueberries, for puree
- 1/2 lemon juice
- 1 tbsp rice malt syrup, maple syrup or honey
- A few fresh blueberries, almond flakes & lemon zest to garnish with
- The day before: Place coconut milk in the fridge (to separate cream from the water) and defrost 1/2 cup of frozen blueberries. r
- Preheat oven to 180C.
- Beat eggs and syrup in a large bowl using an electric mixer on medium-high speed for 3-4 minutes or until mixture is thick, pale and doubled in volume.
- Add melted ghee, lemon juice, zest, almond meal and tapioca. Whisk together until fully incorporated.
- Grease the baking tin with some coconut oil and line the base with baking paper (cut out a circle).
- Pour the mix in the tin and bake at 180C for 20 minutes.
- When out of the oven, use a small knife to separate the cake from the sides of the tin if it feels a little stuck. Then turn the cake out on to baking paper-lined wire rack or tray. Carefully peel away baking paper, then leave to cool.
- To prepare the topping, place defrosted or fresh blueberries in a food processor or a blender and process into a puree, add a little water if needed.
- If using coconut milk, scoop out the thickened cream from the top and discard the water. Whisk for 3-4 minutes and fold the blueberry puree through.
- Place the cake on a plate, top facing up. Brush with some rice malt syrup (honey or maple syrup is fine too) and drizzle with lemon juice. If serving right away, pour coconut blueberry cream on top and garnish with fresh blueberries, almond flakes and extra lemon zest. Serve the remaining blueberry cream in a ramekin.
Preparation time: 25 minutes
Cooking time: 20 minutes
Number of servings: 6