This is such a wonderful cake to make for gluten-free friends - it’s delicious, keeps for days and is endlessly adaptable. Swap out the berries for other fruits, the almond for other ground nuts, add citrus zest or drizzle with herbal syrups or cordials (elderflower is a classic). You will love!
Ingredients
For the cake:
150g soft butter
150g white sugar
2 tsp vanilla extract
3 large eggs
100g gluten-free flour
120g ground almonds
1 tsp baking powder
½ tsp salt
1 cup fresh or frozen boysenberries
For the icing:
100g softened butter
100g softened cream cheese
2 cups icing sugar
To decorate:
lemon curd
Extra boysenberries
Edible flowers
Method
Preheat oven to 180°C. Grease and line a 10-inch springform cake tin with baking paper.
In an electric mixer, beat the butter, sugar, and vanilla until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the flour, baking powder, ground almonds, and salt until smooth and combined.
Pour the batter into the prepared tin and dot the boysenberries over the top, pressing them in lightly.
Bake for about 45 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool completelybefore frosting.
To make the icing, beat the butter, cream cheese, and icing sugar together until smooth and creamy.
Spread the frosting over the cooled cake, then drizzle with lemon curd. Decorate with extra boysenberries and edible flowers.
Enjoy!
