A gluten free summer berry cake with lemon vanilla glaze

Hola from Spain chicos y chicas! I am writing this blog post on a sunny Wednesday morning, while Rob is going for a run. I decided not to go with him, because it's 30+ degrees outside. Too hot for me! Before we headed here for a visit of my brother-in-law, his girlfriend and their cute baby girl (I am in love!), I baked this summer berry cake. It's a sheet cake, but you could also pour the batter into a regular sized spring pan of course. This recipe is so easy and comes together very quickly. Perfect for when you've got some friends over! 

The beautiful bowls are made by the talented Dutch ceramist Margriet Kramer! You can find her pottery here! I just love holding those bowls in my hands..

So a short story today. When I get back home I will tell you all about my first cookbook shoot (in Corfu!!), this holiday - I am planning on writing a travel story on Marbella - and my plans for the rest of this summer.

For now, adios! I am going to enjoy the sun and a nice lunch in one of my favorite beach restaurants in Marbella!


A gluten free summer berry cake with lemon vanilla glaze

serves 10-12 people

You need:

1 cup quinoa flour
1 cup almond flour
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp vanilla extract
3/4 tsp cardamom, freshly ground
1/2 tsp sea salt
1/2 cup butter, room temperature 
1/2 cup maple syrup
3 eggs, separated
1 cup coconut or greek yoghurt
2 cups blueberries
1 1/2 cup mixed summer berries

For the glaze
1 1/2 cups powdered sugar
2 tsp almond milk
1 tbsp coconut oil, melted
1/2 tsp lemon juice
1 tsp lemon zest
 

How to make it:

1. Preheat the oven to 180C/350F. Mix all the flours together in a large bowl. Add the baking powder, sea salt and cardamom powder. Stir.

2. In a second bowl, place the butter, maple syrup and vanilla extract. Combine with a hand mixer until creamy. 

3. Add the egg yolks and the yoghurt and beat for another minute or so. Slowly fold the liquid mixture into the flours, until there are no dry bits left.

4. Mix the egg whites until soft peaks form. Incorporate into the batter and add 1 cup of blueberries. Carefully mix until combined.  

5. Pour the batter on to a cookie sheet lined with parchment paper. Place in the oven and bake for 50 minutes or until a skewer comes out clean.

6. Sift the powdered sugar in a bowl. Add all the other ingredients for the glaze. Stir until it is creamy but still a bit thick.  

7. When the cake has cooled, sprinkle the glaze on top. Add the mixed berries and the rest of the blueberries. Serve immediately. Enjoy!