Cakes, Recipes
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Gluten free blueberry lemon zest traybake

I was inspired by my gluten-free chocolate cake recipe and decided to create one using white chocolate. Also, I had a lot of white chocolate that is about to expire, so this recipe was perfect! As white chocolate is mainly sugar, I had several attempts at this recipe to make sure that it isn’t too sweet. This traybake is really  simple and quick to make and it makes the perfect party dessert.

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Ingredients

  1. 220g almond meal
  2. 150g white chocolate
  3. 80g butter
  4. 50g caster sugar
  5. 2 eggs
  6. 1 tsp vanilla essence
  7. Zest 2 lemons
  8. 50g blueberries
  9. 20g desiccated coconut

Directions
Preparation time: 10min
Baking time: 25-30min or when the skewer comes out clean

  1. Preheat the oven to 180 degrees
  2. Lightly grease and prepare a 21cm square cake pan
  3. Using a saucepan, gently melt the white chocolate and butter over a low fire
  4. Add in the caster sugar into the melted chocolate and butter, mix well and leave it to cool slightly
  5. Whisk in two eggs into the slightly cooled mixture and add in the lemon zest and vanilla essence
  6. Mix in the almond meal until a uniform mixture is formed
  7. Fold in the blueberries into the mixture
  8. Pour the mixture into the cake pan and sprinkle desiccated coconut over it
  9. Place the cake into the oven to bake for 25-30min or when the skewer comes out clean

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