Ingredients

The following ingredients have 4 Servings
  • 320 g plain gluten free flour blend (I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.)
  • 160 g ground almonds ((almond meal))
  • 1 tsp xanthan gum ((use only ¼ tsp if flour blend already contains))
  • 2 tsp baking powder (gluten free)
  • 1 tsp bicarbonate of soda ((baking soda))
  • ½ tsp fine sea salt
  • 1 large lemon - zest (Add more zest as preferred)
  • 250 ml/g milk (dairy free as required)
  • 1½ tbsp lemon juice
  • 170 g unsalted butter (or dairy free alternative) (softened)
  • 360 g white caster sugar
  • 3 large eggs
  • 2 tsp natural lemon extract (good quality)
  • 100 g fresh blueberries (de-stalked)
  • Approx 1 tbsp additional gluten free flour (to toss the berries)
  • 300 ml/g double cream ((aka heavy cream))
  • 150 g Mascarpone cheese
  • 30 to 40 g icing sugar (confectioners/powdered sugar (dependent on preferred sweetness level))
  • 4 to 5 tbsp raspberry/strawberrry jam
  • 220 ml/g double cream ((aka heavy cream))
  • ½ tsp vanilla extract
  • 4 meringue nests (broken in largish chunks)
  • 100 g blueberries/raspberries/strawberries
  • optional berry coulis/sauce
  • optional sprinkles or crushed meringue

Instruction

  • Base-line two baking tins (round, non-stick 9 inch) with baking paper.
  • Preheat the oven to 180 C/350 F/Gas 4 (170 fan).
  • Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt, making sure the ingredients are fully combined and all lumps are broken down. (TIP: weigh into an airtight container and shake vigorously). Set aside.
  • Using a zester/microplane or fine grater, grate the zest from the large lemon and set aside.
  • Juice the lemon.
  • In a jug, stir together the milk and 1½ tbsp lemon juice and leave to stand for 10 minutes (it will become clumpy and make 'buttermilk').
  • Toss the blueberries in the additional tablespoon of flour and set aside.
  • In a large bowl, cream together the softened butter and caster sugar with an electric whisk until pale, light and fluffy.
  • Break the eggs into a small bowl and beat together with a fork to combine. Add a little at a time to the butter mixture, beating thoroughly between each addition until smooth.
  • Add and beat in the lemon extract and lemon zest.
  • Alternately fold the 'buttermilk' and flour mixture into the batter about a third at a time. Work gently but quickly, until just combined and even. Be careful not to over-mix.
  • Lastly, shake off the excess flour from the tossed blueberries and gently fold the blueberries through the mixture.
  • Divide the batter evenly between the baking tins and smooth the tops.
  • Bake for approx 30 to 40 minutes (dependent on the oven and cake size) until golden, the top springs back to the touch and a skewer/toothpick inserted comes out with just a few crumbs attached.
  • Cool for 10 minutes in the tins, before gently turning out onto wire racks to cool completely. (If necessary, carefully run a flat knife around the edge of the tin to release)
  • Cool COMPLETELY before decorating.