Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
This delicious cake is full of superfoods and as I’ve reduced the sugar content by 70% from the original recipe, it’s practically healthy! You have to make it!
It’s a versatile cake which is just as nice at room temperature as it is heated and served with some cream. No equipment other than a whisk and large spoon needed along with your bowl and prepared tin. It’s made in a 23cm tin so easily feeds 10-12 people.
I really can’t resist anything that says lemon and then they add blueberries and what do you know, another favourite, honey! Had to be made! It’s a simple and quick to make loaf cake and it’s so moist and full of fresh blueberries and yet you can still taste a hint of honey throughout. Really nice!
You can dress it up as much as you like depending what you want it for. I brought it to a coffee morning so I added a lemon icing drizzle and used edible flowers. Equally you can just sieve a bit of icing sugar over the top and serve with a bit of fromage frais if you prefer.
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
A wonderfully light and moist loaf cake which combines two of my favourite taste combinations – lemons and blueberries. The addition of Greek yoghurt helps to create a very light, tasty result.
You can choose to cover the entire cake with a lemon icing, drizzle it lightly over the top or leave it off completely. That’s the beauty of this lovely anytime recipe! It will adapt to most occasions. Serve it with some extra blueberries and a dollop of Greek yoghurt.
Reading the Irish Times magazine during the summer, I saw this recipe and thought, I’ll definitely make that and just the other day I remembered I had put it away safely – you know that place?? After a little bit of searching, I found the torn out page and decided, that’s it, definitely making it now!
I can’t resist anything with blueberries and lemon; it’s like a perfect match and the fact this cake is gluten free is an added bonus for my house and it’s occupiers!
There’s no flour in this cake at all, it’s just ground almonds and then the usual suspects of ingredients and it’s amazing that it holds itself so beautifully when cut.