Little Blueberry & Lemon Cakes

Recipe & photo by Sally Holland, Coeliac NZ Ambassador – support to be coeliac safe and gluten free for life.

Gluten Free

Makes: 6 cakes cooked in 200ml tins

INGREDIENTS

150 g butter

¾ cup sugar

Zest and juice of 2 lemons

3 large eggs

¾ cup FreshLife Cornmeal Flour

1 tsp baking powder

Pinch salt

½ tsp xanthan gum

1 cup FreshLife Almond Flour

1 ¼ cups blueberries

1 cup icing sugar

Extra lemon juice

METHOD

  • Cream the butter, sugar and lemon zest until light and fluffy.

  • Add the eggs one at a time beating well after each addition.

  • Sift the cornmeal flour, baking powder, salt and xanthan gum. Gently fold into the creamed mixture.

  • Add the lemon juice and ground almonds then the blueberries mixing well to combine.

  • Tip into little cake tins or muffin tins that have been well greased.

  • Bake at 170°C for 20 to 25 minutes until cooked when tested with a skewer. Baking time will depend on the size of the cakes.

  • Leave in tins for 10 minutes before turning out onto a wire rack to cool.

  • Mix the icing sugar with enough extra lemon juice to make a glaze and pour over the cakes.

 
Baking, Gluten Free, LunchboxSarah BlazeyCornmeal Flour, Almond Flour