Blueberry & lemon cake

This is a recipe from a while ago which I’ve since changed the appearance of, but the actual ingredients are still the same…

This is gluten free, lactose free, and low in sugar

4 eggs
200g sugar
250g butternut squash
135g gluten-free flour (I used a mix of rice, quinoa, buckwheat and oats this time)
70g ground almonds
1/2 tsp xanthan
2 tbsp baking powder
A pinch of salt
Zest and juice of 2 lemons
400ml lactose-free cream
400g blueberries

– Preheat the oven to 180C.
– Beat eggs and sugar for 5 minutes.
– Add the other ingredients apart from lemons, cream and blueberries and mix well.
– Add the lemon zest and juice and mix again.
– Bake the cake in the middle of the oven for 30-35 mins.
– While it cools, beat the cream and add 2/3 of the blueberries.
– Cut the cake in 2 horizontally. add the cream and blueberry mixture, put the other half of the cake on top, and put the rest of the cream on.
– Arrange blueberries on top as you wish 🙂

blueberry cake.png
Blueberry and lemon cake for afternoon tea


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