Lemon and Blueberry Bundt Cake. GF

Its rare. Hitting the nail on the head first time with gluten free baking. Usually alot of adaptation is needed. This recipe may have a few more ingredients than normal but its so worth it for that extra pretty look. You can of course use edible flowers from your own garden, i would only recommend doing this if you have a completely organic garden. My bundt cake tin is a 12 cup so next time i will be doubling the recipe, however the majority of bundt tins are 6 cup, for which this recipe is perfect. You can purchase bundt tins here: https://www.hartsofstur.com/nordic-ware-anniversary-12-cup-bundt-pan-50077.html and the edible flowers here: https://www.thecakedecoratingcompany.co.uk/cake-decorating-supplies-c20/edible-cake-decorations-c35/the-cake-decorating-co-dried-mixed-edible-flowers-p13685

The dried flowers do come in different options as does the bundt tin, so you can put your own style on it. I choose the petals for a more informal look and the bundt tin because i also want to try out a magic chocolate cake soon!

Helpful tips:

Have everything ready and prepared. Weigh your ingredients out. And prepare your tin. The only other thing of note with gluten free baking is not to overmix, an overmixed batter with xantham gum makes for a very dense chewy cake which is not what we want!

Ingredients

200g butter

300g caster sugar

4 eggs

300g doves farm self raising flour

2tsp gluten free baking powder

1/4 tsp xantham gum

Zest and juice of 1 lemon

100g-200g blueberries

100g greek 10% fat yogurt

Icing ingredients

Juice of one lemon (zest too if you want)

6 – 10 tbsps icing sugar sieved

Method

1.Preheat oven to 180c and grease bundt tin lightly then dust with a little flour to coat.

2. Cream the butter and sugar in a stand mixer for 5-10 minutes, meanwhile in a seperate bowl mix the flour, baking powder and xantham gum.

3. Incorporate 2 eggs and half of the flour mixture, mix to combine then mix the rest in, remember not to over mix just a short burst in a stand mixer should incorporate the flour.

4. Add the zest and juice of the lemon and the yogurt and use a spatula to lightly mix in (almost fold them in) this will help to combine anything that stuck to the bowl in the mixing process.

5. Spoon into half of the mixture into the bundt tin and then pour the blueberries in so you have them evenly spread around the cake then put the rest of the mixture on top. Ensure you cover all the blueberries.

6. Put in the oven and bake for 45 minutes. Meanwhile mix the juice and icing sugar with a whisk or fork.

7. When the cakes finished take it out. It should bounce back when you touch the cake or a skewer inserted in the cake should come out almost clear, it will have some blueberry juice on it.

8. Cool in the bundt tin for ten minutes then turn out onto a cooling rack and allow to cool completely before transferring to a plate drizzling with icing and a scattering of edible flower petals.