Gluten Free Lemon Blackberry Pie

gluten-free | grain-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free lemon blackberry cake

For a loaf pan approx. 11 x 21 cm

• 150 g soft butter
• 180 g sugar
• 1 organic lemon, zest and juice
• 1 pinch of vanilla powder or the seeds of 1 vanilla pod
• 3 eggs, size L
• 70 g Ruut cassava flour
• 20 g coconut flour
• 1 pinch of salt
• 1 tsp baking powder
• 110 g ground almonds
• 200 g fresh blackberries plus a few more for decoration (optional)

For the glaze:

• 90 g powdered sugar
• Lemon juice

Baking gluten-free blackberry cake

Tip :) For our recipes, and for weighing the flour, always use a kitchen scale.

1. Beat the butter, sugar, 1 tsp lemon zest, 1 tbsp lemon juice and vanilla powder with a hand mixer until creamy (beat for about 3 minutes!)
2. Add the eggs one at a time. The mixture will curdle a little now, but that's no big deal.
3. Mix the flours with the baking powder and add them to the egg and butter mixture spoon by spoon, continuing to stir on a low setting.
4. Wash the blackberries and fold them into the batter by hand.
5. Preheat the oven to 180°C, fan setting. Grease a loaf pan ( approx. 11 x 21 cm) and line it with baking paper.
6. Pour the batter into the loaf pan and bake for 30 minutes. Then cut the cake lightly down the middle, cover with aluminum foil and bake for another 25 minutes. Do a skewer test: no batter should stick to the skewer anymore.
7. Take it out of the oven and let the cake cool in the pan for about 15 minutes, then lift it out of the pan with the baking paper, place it on a cooling rack and let it cool completely.
8. For the glaze, mix the powdered sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled cake and, if you like, decorate with a few more blackberries.
9. Wrapped in cling film and stored in the refrigerator, the cake keeps for about 5 days.