Free From Friday: Blueberry Streusel Cake

This week we’re converting another cake, sorry to those persevering with their 2017 diet but this at least has fruit in it and is, once again, gluten and dairy free so it practically counts as one of your five-a-day.

Credit has got to go to my mum for this one, for both baking it allergen-ful when I was a child and for converting it so me and my sickly siblings can eat it now without all the stuff that isn’t necessarily friendly to us.

This is a pretty low FODMAP recipe as well (whoop!), though if you’re sensitive to almonds I’d try coconut flour (carefully!) because you really need something absorbent to soak up the moisture from the fruit.

Here we go!

Streusel Blueberry Buckle

blueberry
Photo Credit: Kraft Recipes

Ingredients – Blueberry Buckle

230g plain gluten-free flour

85g ground almonds

1/4tsp. Xanthan gum

50g olive spread

1 egg

2tsp. gluten-free baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

150g fresh or frozen blueberries

Topping

100g caster sugar

5tbsp gluten-free plain flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

50g olive spread

Method

blueberry-2
Photo Credit: GoGoGoGourmet
  • Heat oven to 190°C (375°F, gas mark 5)
  • In a bowl combine all of the blueberry buckle ingredients minus the blueberries
  • Beat at low speed until mixed well (1-2 mins)
  • Fold blueberries into the mixture by hand, preferably with a metal spoon
  • Spread into greased baking tin (23cm/9in sq. tin)
  • In another bowl stir all the dry topping ingredients together
  • Cut in the butter until the topping mixture is crumbly and sprinkle over the cake mixture
  • Bake for 30-35 mins then leave to cool before serving

 

Top tip: using bread flour for some cakes and desserts is a good idea, particularly because it often already contains binding ingredients like Xanthan gum, as do most self-raising GF flours. If you’re using coconut flour please convert it, it will not convert gram for gram because coconut flour is so unbelievably absorbent. Trust those of us who learned that the hard way.

Serving suggestion: can be eaten hot or cold, with or without custard (but I don’t trust anyone who turns down custard.) Always with a spoon though, after all it has a streusel-y crumble topping.

Disclaimer: this originally came from a Canadian cookbook that I cannot locate online so I’ll link to a similar recipe here for those of you who don’t have to bother about all that gluten business.

Happy baking!

 

 

 

 

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