Blueberry Lemon Tiger Nut Cake
Ingredients
150 g oat flour
125 g wholemeal flour
60g almond flour
10g baking powder
200g unsalted butter, softened
150g white sugar
3 large eggs
5g vanilla sugar (or 1tsp of vanilla extract)
15g lemon zest
60g fresh lemon juice
240g tiger nut milk (we made this from scratch and added some ginger to it as well)
15g lemon juice (to mix into the tiger nut milk)
340 g fresh blueberries
10g wholemeal flour (to coat the blueberries before folding them in)
Steps
Prepare the Tiger Nut Milk
Mix:
240g tiger nut milk
15g lemon juice
Leave for 10 mins
Preheat the oven
Heat oven to 175C
Grease and flour a 23cm (9-inch) round cake pan (though I used a heart-shaped cake pan)
Mix in Dry Ingredients
Whisk together:
150g oat flour
125g wholemeal flour
60g almond flour
10g baking powder
1.5g salt
Cream Butter and Sugar
Beat together:
200g butter
150g sugar
for 4-5 minutes until pale in colour and fluffy
Add Eggs
Beat in the eggs one at a time
Then mix in:
Vanilla
Lemon zest
Lemon juice
Combine
Alternate adding:
Dry ingredients
Tiger nut milk mixture
Mix only until no dry flour remians
Fold in Blueberries
Toss:
340g blueberries
10g wholemeal flour
Fold gently into the batter
Bake
Bake at 175C for 45 - 55 minutes, or until a skewer inserted into the centre of the cake comes out clean or with a few moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
🍋🫐 Lemon Blueberry Cream Cheese Glaze
Ingredients
115g cream cheese, softened
75g blueberries
10-15g while sugar
30g fresh lemon juice
3g lemon zest
Steps
Cook the blueberries with the 10-15g sugar for 3-5 minutes, until soft and jammy
Mash them (or strain for a smoother glaze)
Let the blueberry mixture cool
Beat the cream cheese until smooth
Mix in:
The cooled blueberry mixutre
Lemon juice
Lemon zest
Chill the glaze for 10-15 mins if you’d like it thicker
Spread over the completely cooled cake
Enjoy!