Dairy Free
Gluten & Grain Free
Low Disaccharide
An interesting cake, the blueberries are on the base of the cake tin, and when cooked, the cake is inverted onto a serving plate leaving the berries on top.
Very nice with the lime tang on top.
Serves: 8
Prep time: 10 mins
Cooking time: 50-60 mins
Ingredients
- CAKE MIX:
- 250g blueberries, fresh or frozen and thawed.
- 50g honey
- 220g almonds
- 1/2 tsp carb soda
- 3 eggs
- pinch of salt
- TOPPING:
- 50g almonds
- 20g desiccated coconut
- peel of 1 lime
Method
- Preheat oven to 170°C.
- Line a 20cm (8″) spring loaded cake tin with baking paper.
- Place berries evenly on base of prepared cake tin and set aside.
- Place topping ingredients into blender, and grind until fine.
- Scrape down sides, and set aside.
- Place almonds into blender and grind until fine.
- Add all other ingredients and blend together.
- Pour mixture into cake tin, over berries, and bake for 50-60 mins.
- Remove from oven and allow to cool in tin for 10 mins.
- Turn cake upside down onto serving plate.
- TO SERVE
- Slice cake and serve with coconut yoghurt and sprinkle topping over.
- Topping can be sprinkled over cake before serving with a dollop of coconut cream.
