Gluten-free lemon and blueberry sponge cake

This gluten-free sponge cake lemon and blueberry has a fresh, slightly acid flavor, perfect for any time of year.

It is made with almond flour and cassava starch that are gluten free, like the rest of the ingredients, which is suitable for celiacs.
Love the recipes carrying blueberries because they spread their flavor and color throughout the cake. So when you split it you will see that it is dotted with bluish spots.

Gluten-free lemon and blueberry sponge cake

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Enjoy a simple cake, full of flavor and suitable for celiacs.

• Mayra Fernandez Joglar

• Recipe type: breakfast
• Calories: 200
• Rations: 10-12 slices
• Serving size: 1 slice

• Preparation time: 40M
• Cooking time: 5M
• Total time: 45M

Ingredients

• 180 g of almond flour
• 30 g of sweet cassava or cassava starch
• 10 g of homemade yeast (see recipe)
• 1 pinch of salt
• 1 medium organic lemon (zest and juice)
• 3 eggs at room temperature
• 85 g brown sugar
• 50 g of coconut oil at room temperature
• 10 drops of bitter almond extract
• 75g fresh blueberries
• Rolled almonds

Preparation

1. We preheat the oven to 175º with heat up and down.

2. We line an elongated mold with lightly greased paper. We booked.

3. In the glass we put the flour and starch, yeast, salt and lemon zest. We mix during 10 seconds, speed 10, left turn. We withdraw and reserve.

4. Without washing the glass, we put the butterfly on the blades. We add the eggs and the sugar and beat it during 3 minutes, speed 3 1/2.

5. Next, without removing the butterfly, add the oil, the lemon juice, the bitter almond extract and mix 30 seconds, speed 3.

6. We program 1 minute, speed 2 and, with the machine running, we add the flour mixture that we had reserved through the nozzle.

7. Add half of the clean and dry blueberries and mix for 10 seconds, speed 2.

8. We remove the butterfly and, if necessary, we finish mixing with the spatula.

9. We pour the dough into the mold that we had prepared. Add the rest of the blueberries and decorate the surface with the sliced ​​almonds.

10. We introduce the mold in the middle height of the oven. We program 40 minutes at the same temperature. After 20 minutes, cover with paper so that the almonds do not brown too much.

11. After 40 minutes we check that it is ready. If necessary, we can prolong the cooking until the stick comes out clean.

12. When it is well cooked, we remove it from the oven and let it rest for about 15 minutes. Then we unmold and let it cool completely on a wire rack.

Do you want to know more about the gluten-free almond and blueberry sponge cake?

You can your own almond flour using peeled raw almonds and crushing them in the Thermomix.

From the almost complete cassava or manioc two different products are obtained; One is flour and the other is starch, which is finer than flour and has a texture very similar to cornstarch.

I find it, without problems, in Latin American product stores. So if you have one close to home, take advantage and take a look, surely you will also find other very interesting products.

El bitter almond extract You don't have to wear it, but if you have it, wear it. You can also use lemon extract to enhance the citrus touch.

If you use this cake for a special snack do not hesitate to accompany it with a little whipped cream or crème fraîche to serve it in the purest French style.

This gluten-free lemon and blueberry sponge cake packs a punch. 10-12 slices.

Y for keep it It is very simple; at room temperature between 1 and 2 days although if you keep it in the fridge it will last up to 5.

More information - Strawberry and blueberry jam / Basic Recipe- Homemade Yeast Powder

Adapt this recipe to your Thermomix model