Most gluten free recipes like this one usually make use of Greek yogurt to make it moist.
Because our Galilee Green Olive Oil is fruity and mild, you can use it for baking and the results are wonderfully rich and moist.
The combination of the almonds, blueberries, coconut and hint of lemon is just right.
Try this delicious Blueberry Almond Cake and you’ll choose Galilee Green olive oil for your baking more often.
Ingredients:
Looking for Kosher Tapioca Flour? Click on the Pic!
- 3 cups almond flour
- 1 cup coconut flour
- 1 cup of tapioca flour
- Pinch of salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 5 eggs
- 1 cup Galilee Green extra virgin olive oil
- 6 teaspoon grated lemon peel
- 2 cups g fresh blueberries
- 1/4 cup Raw almonds with skin, which we will have roughly chopped with a knife.
Directions:
- In a bowl, mix the almond and coconut flour.
- Add the tapioca inside with a pinch of salt and baking powder.
- In another bowl, put the eggs and beat them. We add the oil and lemon zest. We beat until integrated.
- We add the mixture of dry ingredients that we had made in steps 1 and 2. We integrate again.
- Lastly, we add the blueberries and leave a few to place later on the surface of the cake.
- Pour the mixture into the greased mold, or with baking paper, place the reserved blueberries on top and distribute the chopped almonds.
- Bake for 35 minutes at 180ºC or until a skewer stick inserted comes out clean.
- Let it cool completely before removing it from the mold.
And now enjoy your blueberry and almond cake 😋 nutritious and exquisite 🥰
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