John Myers
Ingredients for 1 servings:
- 300 g butter
- 200 g sugar
- 1 packet of vanilla sugar
- 1 tsp lemon zest, grated
- 4 egg yolks
- 12 tbsp cream
- 100 g crème fraîche
- 100 g ground almonds
- 300 g spelt flour, fine
- 2 tsp cream of tartar baking powder
- 750 g blueberries (frozen or fresh)
- 2 tbsp powdered sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Food combining baking recipe
Cream the butter, sugar, vanilla sugar, and lemon zest until fluffy. Gradually add the egg yolks, cream, and crème fraîche. Mix the almonds, flour, and baking powder and stir in well. Preheat the oven to 200 degrees Celsius (top/bottom heat). Sort the blueberries, rinse them, and drain well. Thaw frozen blueberries briefly. Line a baking sheet with baking paper and spread the batter evenly. Scatter the berries on top. Bake the cake for about 25 to 30 minutes until golden brown. Remove from the oven and let cool. Sprinkle with powdered sugar before serving. Serve with a dollop of whipped cream. Also great for breakfast or slightly warmed as a dessert.
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