This is a cake quick and easy enough to prepare after getting up before everyone comes down on a weekend morning. It smells inviting during baking and always pleases people at the table.
Breakfast Blueberry Cake
- 2 large eggs
- 1/2 cup sugar
- 1/3 cup vegetable oil + 2 tablespoons Rum/Amaretto/milk (or 70g of melted butter)
- 1 teaspoon vanilla extract
- 1.5 cup GF plain flour + 1/2 cup ground almond (or 2 cups flour instead)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup of fresh blueberries (raspberries, tinned peaches or chopped apples)
- demerara sugar for topping
Grease and line a 8- or 9-in square tin and preheat the oven at 180C.
Beat eggs and sugar for 3 minutes. Drizzle in oil/butter and beat for another 2 minutes. Mix in the liquid if using oil (rum/amaretto/milk) and vanilla extract.
In another bowl, sift flour, ground almond, baking powder, baking soda and salt. Stir the dry ingredients into the wet ones. Mix in 1/2 cup of milk. Use minimum strokes to mix the batter.
Pour the batter into the prepared tin and scatter the blueberries on top. The batter layer may be thin but it will double the size in the oven. Scatter some demerara sugar on top. Bake for 25-30 minutes or until it passes the toothpick test.
No comments:
Post a Comment