Name: Gluten-free blueberry cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12
Ingredients: 250 gram butter, softened; 2/3 cup caster sugar, plus 1 tbsp extra; 1 orange, finely grated zest; 1/2 cup orange juice; 3 teaspoon Orgran No Egg™ Egg Replacer; 90 millilitre water; 1 3/4 cup Orgran Gluten-Free Self-Raising Flour; 1 cup frozen blueberries; desiccated coconut, to decorate; fresh blueberries, to decorate; Icing; 1 cup pure icing sugar; 10 gram butter; 1 tablespoon hot water

Gluten-free blueberry cake

Light and fluffy, this beautiful orange spiced cake is stuffed with juicy blueberries and topped with a sweet icing to create this wonderful gluten-free dessert.

Serves 12

Prep

25M

Cook

Total

1H 25M

Ingredients

250 gram butter, softened

2/3 cup caster sugar, plus 1 tbsp extra

1 orange, finely grated zest

1/2 cup orange juice

3 teaspoon Orgran No Egg™ Egg Replacer

90 millilitre water

1 3/4 cup Orgran Gluten-Free Self-Raising Flour

1 cup frozen blueberries

desiccated coconut, to decorate

fresh blueberries, to decorate

Icing

1 cup pure icing sugar

10 gram butter

1 tablespoon hot water

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.

2.In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.

3.Add combined No Egg™ Egg Replacer and water, in three portions, beating well after each addition. Add a little of the flour if the mixture begins to curdle.

4.Lightly fold in flour and juice. Fold frozen berries through. Spoon into pan, smoothing top. Sprinkle with extra sugar.

5.Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes. Lift onto a wire rack to cool completely.

6.To make icing: sift icing sugar into a bowl. Add butter and water. Beat well until smooth. Spread over cake. Sprinkle with coconut and top with fresh blueberries.