Sunday, December 2, 2018

'Purple Rain' Blueberry Loaf Cake w/ Lemon Syrup (GF)

There's a lot of purple in this cake. Blueberries cover the top to start, and then if you add too much lemon juice in the "icing" and put it on when the cake is still slightly warm, a delicious syrup forms a lake of purple haze for everything to soak in.

The recipe is from the new cookbook, Ottolenghi Simple. Ottolenghi not only has professional chefs test his recipes, but also at least 12 home cooks. Which is to say that you can usually trust the results.

Baked in a bread loaf pan, the cake has perfectly balanced flavors of sweet and tart with a texture slightly similar to a cheesecake. Even with reduced sugar in the cake, all you will hear is "Yum!"

My Paleo Marin Rating: 4.5 Persimmons


Available from
Amazon here
1/2 cup + 2 Tablespoons salted butter, cut into pieces, room temperature

1/2 cup jaggery sugar,* finely grated (or cane sugar)

Zest of 2 lemons

Juice of 1 lemon

1 Teaspoon vanilla extract

3 large eggs at room temperature, beaten with a fork

1/2 cup gluten-free flour, preferably Cup4Cup brand

Pinch of fine sea salt

3/4 cup + 2 Tablespoons finely ground almond meal, preferably King Arthur Super Finely Ground

1 3/4 cups of fresh blueberries

For the Topping (choose 1)

For the Syrup:

1/2 cup confectioner's sugar
Juice of 1 lemon

For the Icing:

1/2 cup + 1 Tablespoon confectioner's sugar
1 Tablespoon lemon juice


Baking pan
w/ parchment paper
Clabber Girl
Google Images
Preheat oven to 375 degrees F. Butter the bottom and sides of a loaf pan, then place a sheet of parchment paper the length of the pan plus enough to overlap the sides of the pan; butter the parchment paper. This allows the cake to be lifted out of the pan when cooled.

1. In a stand mixer with the paddle attachment, add the butter and sugar and beat on medium high for about 4 minutes until the mixture is light and fluffy. Scrape down the sides, and lower the speed to medium. Add the beaten eggs 1/3 at a time. Add the flour, almond flour and salt in 3 additions. Remove the bowl from the mixer, and add in 3/4 of the blueberries, mixing them throughout the batter with a wooden spoon. Scrape the batter into the prepared pan, and smooth out the top with a spatula.

2. Bake the cake for 15 minutes. Remove the cake from the oven and add the remaining blueberries on top of the cake, pressing them down lightly. Return for another 15 minutes, then cover the pan with a sheet of aluminum foil and bake for 25-30 more minutes. The cake is done when a skewer comes out clean.

3. Let the cake cool on a rack for about 10 minutes, then remove the cake from the loaf pan and put it on the rack. Remove the parchment paper, and let the cake cool on the rack.

For the Syrup:

Mix the sugar with the lemon juice. When the cake is still slightly warm, place it on a serving plate and pour the syrup over the cake.

For the Icing:

Mix the sugar with lemon juice. When the cake has cooled completely, spread the white icing over the top of the cake.

Cover the cake with plastic wrap or foil and store in the fridge for about 3.

*Jaggery is an Indian sugar available at Indian markets or online here.

Recipe adapted from New York Times link here.

#paleo-inspired #cake #blueberries #lemons #almond #glutenfree #nutfree #dessert #jaggery #Indian #purplerain

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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