Baked Blueberry Sponge
Serves 6-8
This is real comfort food to me as it reminds me of a cross between a pancake and a sponge cake. You can use blackberries or even cherries as an alternative to blueberries. It does take a while to cook but is so worth it. You will need a 25cm x 17cm glass/ceramic dish.
What you need
5 eggs
100g ground almonds
2 tbsp buckwheat flour
1 tsp gluten-free baking powder
Pinch salt
250ml coconut milk
4-5 tbsp maple syrup
plus extra for drizzling
1 tsp vanilla extract
2 tbsp coconut oil
A small punnet blueberries
washed
What you do
Pre-heat the oven to 170°C.
Whisk the eggs, ideally with an electric whisk, until frothy.
Fold in the ground almonds, flour, baking powder and salt, and stir to combine.
Whisk in the milk, maple syrup and vanilla extract until smooth.
Fold the blueberries through the mixture.
Place the oil in your dish and pop in the oven to melt.
Once melted, pour the mixture into the dish, stirring in the melted oil, and place back in the oven for 45-55 minutes until cooked through. The sponge is cooked when it starts to split and rise in the middle.
To test if it is cooked, just insert a skewer into the pudding and if it comes out clean it’s ready.
Remove from the oven, and leave to cool slightly before drizzling a little extra maple syrup over the top.
