It’s the season all year round, so you might as well enjoy it. After a short walk in the woods, we came back with 3 kg of beautiful blackberries, so it was decided: we were going to try a gluten free blackberry cake!
Several tries were necessary, but we finally found the perfect recipe to make a good gluten free blackberry cake, really not complicated to make.
For this, you are going to need:
- 3 whole eggs
- 100g of sugar (I had tried with 50g at the beginning, it was a bit bland, it’s up to you, but 100g seemed perfect to me; that is to say that blackberries are not very sweet)
- 55g of olive oil (I wanted to test with 30g but it wasn’t really enough)
- 1 sachet of gluten-free baking powder
- 70 g rice flour
- 60 g buckwheat flour
- 20 g corn starch
- 250 g whole blackberries
- 100 g crushed blackberries
STEP 1: Take a bowl, and mix the eggs with the sugar. Then add the oil, yeast and flours.
STEP 2: Take your 100 g of blackberries, which you will crush in a bowl roughly. You can add 10g of sugar for even more treats, then add the crushed blackberries to your preparation.
STEP 3: Gently add the 250 g of whole blackberries to your preparation.
STEP 4: In a pre-heated 175° oven, bake your gluten free blackberry cake in an oiled round pan for 40 minutes, or a few more minutes if needed (put a knife in the middle, the knife should come out dry again).
STEP 6 (optional): For more softness and sweetness, add blackberry jelly. To do this, cut your cake in half, then spread blackberry jelly on it and close! And that’s it!
Now it’s time to enjoy!