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Serves
6-8
Author Notes
I’m an avid reader of culinary blogs, particularly in relation to healthy food and natural. Amongst these blogs, I in point of fact love Inexperienced Kitchen Narrative. That you just can perhaps also neutral already know this couple. They indulge in the weblog collectively and printed (or point out?) An utility on the Appstore. I wished to revisit (but largely French adapt) one in every of their recipes in my very own scheme, their Blueberry, Lemon and Almond cake. When I reflect adapt, it is a long way principally change the almond flour (which charges a fortune) with almond powder and chestnut flour which may perchance be scheme more worth efficient. I additionally determined no longer to design glazing that I in total derive too candy. —Mary Devinat
Contrivance
1 1/2 cups
almond powder
3/4 cup
chestnut flour
1/2 tablespoon
baking powder gluten free
1/2
baking soda
3/4 cup
powdered sugar or 1/4 cup agave syrup
1/2 cup
butter
3
eggs
2
runt lemons
1 cup
frozen blueberries
Instructions
- Preheat oven to 350°F.
- Mix the almond powder, chestnut flour, baking soda and baking powder. Subsequent, zest lemons.
- Melt the butter in a saucepan with the sugar (or agave syrup) and add the lemon zest. Then additionally add the lemon juice. Mix this preparation with preparations of almonds. Total by 3 eggs and mix well with a wood spatula.
- Pour the combination true into a mildew lined with baking paper. Post over the blueberries. Lastly, bake at 350°F for forty five minutes (gape 50 min).
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