LEMON BLUEBERRY CAKE
Cake layer:
– 40 g almond flour
– 130 g eirnkorn flour
– 50 g coconut flour
– 50g coconut sugar
– 1 tbsp lemon zest
– 1 tsp baking powder
– 1 tsp baking soda
– 250 ml buttermilk
– 2 eggs
– 40g honey
– 50g melted coconut oil
– 3 tbsp lemon juice
– a handful blueberries (fresh or frozen)
Middle layer:
– 2 tbsp cream cheese
– 3 tbsp Labneh
– 50g white chocolate
– 150g frozen blueberries
– 2 tsp cornstarch mixed with 2 tbspn water
Streusel:
– 50g flour of eircorn
– 1 tosp cold butter
– 2 tsp sugar
For the lemon cake layer: Combine all dry ingredients in a big bowl. In a smaller bowl (or glas) combine all wet ones. Add wet ones to the dry ones and stir until smooth, then add the blueberries. Make the streusel by kneading all ingredients. Transfer the batter to a small round baking pan (18cm) smooth out the top, and add the streusel & some more blueberries.Bake at 180 degrees for about 50 minutes (until a wooden stick comes out clean). Let cool completely.For the middle layer: Melt the chocolate in a waterbath or microwave. Mix together cream
cheese and labne but don’t overmix as the mixture will get more fluid. Then stir in the melted chocolate. Place the bowl in the fridge for 30 minutes while cooking the
blueberries together with a splash of water.
Once boiling add the cornstarch (dissolved in
some water). Switch of heat and let cool down a bit.
Assemble the cake:
Cut the lemon cake in half and add the cream cheese mix on the bottom part. Then add the blueberries on top.
Place the upper part on top and smooth out the edges. Enjoy?
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