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 nutty flavor, blueberries and tart lemon. A perfect cake to serve in the summer that is both beautiful to look at with its beautiful color but also incredibly tasty. Serve the cake cold with whipped cream or a scoop of vanilla ice cream for an extra luxurious touch.
INGREDIENTS
Nut Brittle:
- 150 g walnuts
- 100 g Use like sugar
- 1 tbsp cinnamon
- 1/2 tsp cardamom
- 2 tbsp butter
Batter:
- 75 g butter
- 2 eggs
- 360 ml orange juice
- 3-4 tsp grated lemon peel
- 350 g dl Use like sugar
- 10 Stevia drops vanilla
- 200 g almond flour
- 180 g rice flour
- 2 tsp baking powder
- 450 g blueberries
Frosting:
- 100 g Philiadelphia cheese
- 480 g cream
- 3 Stevia drops vanilla
- 2 tsp grated lemon zest
INSTRUCTIONS:
Start by making the nut brittle. 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 brittle 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.
So delicious!
