180gsugaras desired xylit or coconut blossom sugar
220galmondsground
150gfood starchgluten free
100grice flour
1tbspground psyllium husk
20gtartar baking powder
1tspbaking soda
1pinch ofsalt
remaining ingredients
250gapple pulp
150golive oilmild
2tspgrated lemon peelecological
1/4tspground vanilla pod
50gwild blueberriesfrozen or fresh
80gpowdered sugar
1- 2tbsplemon juice
for the baking pan
1tbspvegan margarine
1tbspglutenfree flour
Instructions
Preheat oven to 180 degrees (top and bottom heat or convection oven to 160 degrees). Grease and dust the baking pan. Mix the dry ingredients in a bowl. Stir in apple pulp, olive oil, lemon peel and vanilla. Pour half of the mixture evenly into the baking dish. Spread blueberries on top. Pour the rest of the mixture on top and smooth it down.
Bake on the 2nd rack from the bottom for about 50 minutes (test with chopsticks). If the surface of the dough gets too dark, simply cover with baking paper. Remove cake and let cool on a cooling rack for 10 minutes. Carefully turn out onto the rack and let cool for another 20 minutes. If you like, garnish the cake with icing and flowers. Therefor mix the powdered sugar with the lemon juice to make a thick icing and run it in stripes over the cake. Sprinkle with blossoms.