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Raw Caster Sugar
Delicately flavoured with a...
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Desserts
Lemon and Blueberry Dessert Cake (Gluten Free)
20 mins
40 mins
Easy
8
Polenta and ground almonds add body to this wonderfully moist, gluten-free dessert cake. Perfect enjoyed with a generous dollop of natural yoghurt or cream.
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- Ingredients
- Method
Ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
Additional tips
Polenta and almond meal add body to this wonderfully moist gluten free dessert cake. This cake also works well with peaches, pears and plums.
This cake stays fresh for up to 3 days in an air tight container, meaning you can prepare at the weekend and have a delicious lunchbox treat for school or work during the week.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Unknown
This was really easy and taste good with strong flavours
5
Method
Preheat oven to 170°C (150°C fan forced). Grease a 25cm fluted tart pan with removable base.
Combine butter, Chelsea Raw Caster Sugar, lemon, eggs, almond meal, polenta, cornflour, baking powder and sour cream in a food processor. Blend for 30 seconds or until smooth. Place tart pan on an oven tray and pour in mixture. Top with blueberries. Bake for 40-45 mins until golden and centre is cooked.
Cool in pan for 10-15 mins. Remove from pan. Dust with Chelsea Icing Sugar and enjoy with cream or yogurt.
Additional tips
Polenta and almond meal add body to this wonderfully moist gluten free dessert cake. This cake also works well with peaches, pears and plums.
This cake stays fresh for up to 3 days in an air tight container, meaning you can prepare at the weekend and have a delicious lunchbox treat for school or work during the week.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Unknown
This was really easy and taste good with strong flavours
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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