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Author Notes: I am an avid reader of culinary blogs, especially when it comes to healthy food and organic. Among these blogs, I love Green Kitchen Story. You may already know this couple. They keep the blog together and published (or suggest?) An application on the Appstore. I wanted to revisit (but mostly French adapt) one of their recipes in my own way, their Blueberry, Lemon and Almond cake. When I think adapt, it is mainly replace the almond flour (which costs a fortune) with almond powder and chestnut flour that are much less expensive. I also decided not to make glazing that I generally find too sweet. —Mary Devinat
cups almond powder
cup chestnut flour
tablespoon baking powder gluten free
cup powdered sugar or 1/4 cup agave syrup
cup frozen blueberries
- Preheat oven to 350°F.
- Mix the almond powder, chestnut flour, baking soda and baking powder. Next, zest lemons.
- Melt the butter in a saucepan with the sugar (or agave syrup) and add the lemon zest. Then also add the lemon juice. Mix this preparation with preparations of almonds. Complete by 3 eggs and mix well with a wooden spatula.
- Pour the mixture into a mold covered with baking paper. Post over the blueberries. Finally, bake at 350°F for 45 minutes (see 50 min).