Recipe: Blueberry cake with lemon
BLUEBERRY CAKE WITHOUT ADDED SUGAR WITH LEMON
Recipe author: Malin Seijboldt
Blueberries and lemon go hand in hand and create a lovely combination of sweet and sour. Here is a lovely cake with a leafy nutty flavor, blueberries and tart lemon. A perfect cake for the summer gala that is both beautiful to look at with its vibrant color but is also incredibly tasty. Serve the cake cold with a dollop of whipped cream or a scoop of vanilla ice cream for an extra luxurious touch.
INGREDIENTS
Walnut crackers:
- 1 1/2 cups walnuts
- 1/2 dl Use like sugar
- 1 tbsp cinnamon
- 1/2 tsp cardamom
- 2 tbsp butter
Smear:
- 75 g butter
- 2 eggs
- 1 1/2 dl orange juice
- 3-4 tsp grated lemon peel
- 1 3/4 dl Use like sugar
- 10 Stevia drops vanilla
- 2 dl almond flour
- 1 1/2 rice flour
- 2 tsp baking powder
- 3 dl blueberries
Frosting:
- 100 g Philiadelphia cheese
- 2 dl cream
- 3 Stevia drops vanilla
- 2 tsp grated lemon zest
METHOD:
Start by making the nutcracker. Put a plate on high heat and heat up butter. Chop walnuts together with butter, Use like sugar, cinnamon, cardamom and fry until the nuts have a nice color. Then turn off the heat and let the nuts cool.
While the nuts are cooling, make the batter. In a bowl, whisk together the melted butter, eggs, lemon zest, stevia drops and orange juice until the eggs have become porous. Next, add the Use like sugar, baking powder and finally both rice flour and almond flour.
Add the nut crackers to the batter and stir well. Pour the batter into a mold that is about 25cm in diameter. Gently press the blueberries into the batter and bake the cake in the oven at 175 degrees for about 45 minutes.
While the cake is in the oven, you can prepare the frosting. Whip the cream and mix in the Philadelphia, stevia drops and grated lemon zest. When the cake is done in the oven, let it cool and then spread the frosting and decorate with blueberries on top.
Serve with a scoop of Vanilla Bean ice cream. So delicious!
