Gluten free sourdough cake with blueberries and hazelnuts

Today I am very happy to share with you a new recipe I recently developed: gluten free sourdough cake with fresh blueberries and the famous Italian hazelnuts from Piemonte by Cascina Avignone - Cascina Avignone is a beautiful family run-business that I SO advise you to take a look at, their hazelnuts are simply amazing! and this is not a sponsored post 😉

I topped this cake with a cashew nuts cream with matcha as I think that matcha and blueberries marry beautifully together, do they not?!!

I created a festive table thinking of Spring and the joy that cooking brings to me.

Hope you will enjoy this recipe as much as we did…! Baci Baci as we say in Italian.

INSTRUCTIONS

Preheat the oven at 175 °C.

The coconut oil has to be liquid and cold before using.

Separate the whites from the yolks.

In a large bowl, beat the yolks with the sugar first. They have to become pretty foamy. Add a pinch of salt. Add the coconut oil. Mix well.

Add the buckwheat sourdough and keep mixing. Sift all the flours, all the powders and add them too.

In a separate bowl beat the eggs white “à neige” and then, when ready, add them gently to the dough by keeping mixing in the same direction.

Add the blueberries and the lemon zest.

Grease a cake pan. Pour in the mixture. Bake for about 20 minutes at 175°C . Then keep baking at 160°C for about 30/40 minutes in total. Remember that each oven is different so the baking time depends on the power of your oven. Insert a toothpick to check it and if it comes out dry, then the cake is well and ready.

Cool it down completely before eating.

For the cream:

Soak the cashew nuts in water for a whole night, in the fridge. If you don’t have time, then I advise to soak them for 3 / 4 hours at least. The day after, rinse them well and mix them with the other ingredients. Taste to adjust. Leave the cream a whole night in the fridge before using it.

Get creative for the decoration and most of all, …enjoy!