BLUEBERRY ALMOND CAKE

I came across the recipe for Blueberry Almond Cake, on Green Kitchen Stories, while searching for desserts with blueberries. I slightly modified the recipe, adding some nutmeg, and using sugar-free maple syrup for a low carb twist. Hubby isn’t a huge poppy seed fan, so I wasn’t sure how he would like it, but he surprisingly did.

It’s rather like a coffee cake crossed with a poppy seed cake in texture (because of the almond flour, you’ll never get a smooth cake). It looks denser than it really is and is one of the fluffier low-carb desserts I’ve had.

When serving, drizzle some of the maple syrup over the top!

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Blueberry Almond Cake

Author Green Kitchen Stories

Ingredients

• 4 cups almond flour
• 3 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1 teaspoon grated nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup vegetable oil
• 1/2 cup maple syrup or honey
• 2 lemons zested and about 1/3 cup juice
• 3 large eggs separated
• 2 cups blueberries

Instructions

• Combine almond flour, poppy seeds, salt, baking powder, nutmeg, and baking soda in a large bowl.
• Heat oil and syrup in a small saucepan on very low heat whisking until combined.
• Add the zest and lemon juice.
• Set aside to cool a bit, once cooled, add the egg yolks, and whisk to combine.
• Beat the egg whites until stiff peaks form.
• Add the wet ingredients to the dry and stir with a wooden spoon until combined.
• Fold in egg whites.
• Once combined, fold in the blueberries.
• Pour into a spring-form pan that has been sprayed with a baking spray.
• Bake in a preheated oven at 350°F for 45-50 minutes. Cover the cake with tinfoil for the last 10-15 minutes so the top doesn't get burnt.
• Let cool completely before topping with icing!

Notes

To make low carb, use sugar free ingredients and sugar substitute of choice.