Monday, October 13, 2014

Gluten Free Blueberry Pound Cake


This week on Chokolatpimienta.com I'll teach you how to make a tasty gluten free blueberry pound cake; as you know I've been experimenting with flours for a while now and I love it, I've learned to mix different types of gluten free flours to create unique and delicious tastes, thats why I want to share with you this recipe that not only looks good, tastes great.

This blueberry pound cake is made from rice, oak mill, and all purpose (potato, tapioca, chickpea) gluten free flour, I mix various flours because I don't like the flavour of the all purpose flour, to me, it tastes a lot like chickpea and for cakes its not good, tastes funny, but I use it on small amounts because It adds structure to the mix.


This cake is super autumnally and its super yummy to have for breakfast, if you freeze it, it holds out pretty well, and keeps the same texture, so you can make it and save it for a week in the fridge, just slice a piece and save the rest.

Remember this is not a recipe to the gluten intolerant, I lake to use other flours different to wheat flour on my recipes, to me, it avoids my palate from getting used to a flavour besides, its good for my body, give this flours a chance, they are a little bit more expensive, but they are totally worth it.



Gluten Free Bluberry Pound Cake


Vanessa Hernandez
Published 10/13/2014
Recipe for the gluten free, blueberry and cardamom pound cake.

Ingredients


    Crumble





  • 2 tablespoons of rolled oats 
  • 2 tablespoons of sliced ​​almonds 
  • 2 tablespoons of brown rice flour 
  • 1/4 teaspoon of cardamom 
  • 1/4 teaspoon of poppy seeds 
  • 2 tablespoons of sugar 
  • 25 grams of butter


  • Pound Cake






  • 50 grams of butter 
  • 50 grams of olive oil 
  • 2/3 cup of sugar 
  • 2 eggs + 2 yolks 
  • 1 cup of brown rice flour 
  • 1/4 cup of all purpose flour gluten free 
  • 1/4 cup of oatmeal 
  • 1/4 teaspoon of cardamom 
  • 1 tablespoon of baking powder 
  • 1/4 teaspoon of salt 
  • 1 vanilla pod 
  • 1/2 cup of buttermilk
  • 1 cup of blueberries



  • Instructions

    1. Preheat the oven to 356 ºF. 
    2. In a bowl combine all the ingredients for the crumble, reserve in the freezer. 
    3. In a large bowl combine the oil with the butter and sugar, then cream, add the eggs and set aside. 
    4. In another container mix all the dry ingredients including vanilla, then add to the first mixture alternating with buttermilk. 
    5. Add blueberries to the cake mix, pour the mixture into a previously buttered and floured pan, place the crumble topping over the cake and bake for 45-60 min or until toothpick is inserted comes out clean. 
    6. Allow the cake to cool completely on a rack, unmold and enjoy with coffee or tea.


    Yield: 1 pound cake
    Prep Time: 00 hrs. 15 mins.
    Cook time: 01 hrs. 00 mins.
    Total time: 1 hrs. 15 mins.
    Tags: Blueberry, Gluten free, pound cake, autumn

    If you want to make this delicious cake but you can't find gluten free flour, don't worry, substitute the amount of the flours for regular wheat flour and done.


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    7 comments:

    jazz said...

    Hi Vanessa,
    Thank you for lovely cake. One question regarding the brown rice flour, is it possible to replace it with all purpose? I have difficulties to find it here in Sweden.

    Vanessa Hernandez said...

    Hi jazz, Tks for writing, if you don't have problem with the gluten, sure you can use all purpose flour.

    mk said...

    I am unclear how to use the vanilla pod. Whole? Remove the insides? This is my first time using an actual pod. Thanks.

    Vanessa Hernandez said...

    Hi Mk,

    Yes open the pod and remove de seeds ;) use the seeds for the poundcake and the pod to make a tea or just reserve, you can make vanilla sugar using the pod.

    PCPeaceofMind said...

    Hi Vanessa,
    Thanks for such a delicious looking cake. Hope to make it now that the blueberries in my area are fully ripe and ready to pick. Question: Regarding the grams of butter and olive oil called for in the recipe, how does that convert to non-metric measurements (tablespoons and cups)? What would be the equivalent of 25 gm. and 50 gm. of butter and 50 gm. of olive oil?

    Vanessa Hernandez said...

    HI! @PCPeaceofMind 50 grs of butter = 11/50 cup or 3.5 tbsp. The same with the oil ;)

    PCPeaceofMind said...

    Thanks so much, Vanessa! This is a big help!

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