This weekend home felt particularly far away. So I did the one thing that makes me feel at home: baking. Last weekend I had the pleasure of hosting my brother. We visited the Ferry Building Farmer's Market in San Francisco and found a stall that offered nothing but blueberries and another one, which sold bunches of lavender. While I am yet to experiment on a lavender cake, I am really happy with the outcome of my glutenfree, dairyfree and eggfree almond-blueberry cake. The lemon adds a refreshing touch to it that works fantastic in the warm and sunny California weather.
1 1/2 cups glutenfree flour mix
1 1/2 cups almond flour
2 1/2 tsps baking powder
1 organic lemon (zest and juice)
pinch of vanilla
172 cup sunflower oil
100g dairyfree (e.g. soy) yogurt
1 cup still water
3/4 cup raw cane sugar
Grease a 30x30cm baking tin with sunflower oil.
Wash blueberries and dry them on a kitchen towel. Set a handful or more blueberries aside for the decoration.
In a mixing bowl, mix glutenfree flour, almod flour, and baking powder Give sugar, yogurt, sunflower oil and water to the flour mix and stir in. Add zest and juice of half a lemon along vanilla to the dough. Using a wooden spoon, carefully mix blueberries under the dough.
Give the dough into the prepared tin. At 180°C keep in the oven for 30mins. Take out when gold-brown.
Let the cake cool down. In a glass mix icing sugar with the remaining lemon juice and some water. Slowly distribute icing on the cake. Let it sit for a couple of minutes before placing the remaining blueberries on top.