Gluten Free Blueberry Bundt Cake
This can be enjoyed at tea time or served with ice cream for dessert
Equipment
- Bundt cake tin
Ingredients
For the cake
- 335 g gluten free flour *
- 10 mls ground cinnamon
- 10 mls ground ginger
- 5 mls ground cardamom
- 5 mls fine salt
- 125 g softened butter, cubed
- 165 g ricotta
- 85 g thick yoghurt
- 10 dates, pitted and roughly chopped
- 4 eggs
- 150 g frozen blueberries
For the butterscotch sauce
- 62 g fructose
- 3.75 mls water
- 30 mls cream, at room temperature
- 43 g softened salted butter, cubed
Method
For the cake
- Preheat the oven to 180° Celsius
- Place the flour, spices and salt into a stand mixer bowl and beat for a minute to combine
- Add the butter and beat until breadcrumbs form
- Place the ricotta and yoghurt into a blender and add the dates
- Blitz until the dates are finely chopped then add to the stand mixer
- Mix to combine then add the eggs one at a time, beating the mixture until incorporated
- Fold in the blueberries and then pour the batter into your prepared Bundt tin
- Place the tin onto a baking tray and place into the oven for 65 minutes to bake
- Remove from the oven and leave to cool in the tin for 15 minutes
- Turn out onto a wire rack and leave to cool completely
For the butterscotch sauce
- Place the fructose and water into a small to medium size saucepan
- Place onto the stove on a medium to low temperature and allow to heat, without stirring
- When the fructose is a lovely caramel colour turn the heat off
- Add the cream while whisking - be careful as it will bubble like mad
- Then add the butter and continue whisking until completely melted
- Glaze the cooled cake with the sauce and enjoy
Notes
* I made my own gluten free flour by blitzing 180g rolled oats until smooth and then added 120g almond flour and 35g coconut flour. You can use any premix, cassava flour or a mixture of 135g rice flour and 100g each oat and almond flour.